Ingredients for Peach Melba Mousse
- 2 cups fresh or frozen peaches, peeled and pitted
- 1 cup fresh or frozen raspberries
- 2 tablespoons peach brandy (optional)
- Granulated Sugar
- Unflavored Gelatin
- 1 teaspoon almond extract
- Pinch of salt
- Fresh Lemon Juice
- Heavy Cream
- 3 large egg whites, at room temperature
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How to Make Peach Melba Mousse
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes to bloom.
- Combine peaches, raspberries, and peach brandy (if using) in a blender or food processor. Puree until smooth.
- In a medium saucepan, gently heat the pureed fruit mixture over low heat. Add the bloomed gelatin and stir until completely dissolved.
- Remove from heat and stir in sugar, almond extract, salt, and lemon juice. Let cool slightly.
- In a separate bowl, whip the heavy cream to soft peaks. Set aside.
- Gently fold the whipped cream into the cooled peach mixture until just combined.
- In a clean, grease-free bowl, beat the egg whites until stiff peaks form.
- Gently fold about one-third of the egg whites into the mousse to lighten it.
- Fold in the remaining egg whites, being careful not to deflate the mixture.
- Spoon the mousse into individual dessert glasses or a serving bowl.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, drizzle a few drops of peach brandy over each portion (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
96g
Fat
34g
Carbs
9g
