Peach Mousse

A mousse recipe using nicely ripened peaches! I accompany this dessert with Gavotte biscuits, which Becky and Liz just love! In fact I had to hide the tin out of their reach, to shamefully keep them for myself...

Preparation : 15 minutes

Ingredients pour 4.

3 large peaches

1 tbsp orange juice

2 egg whites

75 gr granulated sugar

20 cl cold single cream

2 tbsp almond powder

• Plunge the peaches into boiling water for 40 seconds, then place them in cold water. Peel and remove the stones.
• Beat the cream until firm.
• Mix the peaches, the sugar and the orange juice in a mixer to obtain a smooth paste.
• Add the almond powder and the whipped cream. Mix with a whisk.
• Beat the egg whites until firm, and incoporate them delicately to the mixture.
• Put the mousse in cups or glasses, and leave to cool in the fridge for 30 minutes before serving, with gavotte biscuits, or macaroons.
• You can simply use peach syrup to replace the peaches and the sugar.