Peach Melba Mousse
Ingredients
- 3 ripe peaches, peeled,pitted and quartered
- 2/3 cup raspberries, picked over ⓘ
- 3 tablespoons peach brandy, plus a little more for garnish (or you could use juice) ⓘ
- 1/3 cup granulated sugar ⓘ
- 1 tablespoon unflavored gelatin ⓘ
- 1/8 teaspoon almond extract ⓘ
- 1/4 teaspoon salt ⓘ
- 3 tablespoons fresh lemon juice
- 1/2 cup heavy cream, chilled ⓘ
- 2 egg whites ⓘ
Instructions
- Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
- Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
- Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
- Beat egg whites until stiff.
- Stir half of whites into mousse, blending well.
- Fold in remaining egg whites, making sure there are no lumps.
- Spoon into individual dessert glasses or a serving bowl.
- Chill for 4 hours.
- To serve, drizzle a few drops of peach brandy over each portion.
Nutrition & Diet Analysis (per serving)
475
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).