Tuesday, June 20, 2006

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
Sans titre-Duplication-02
  • 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.

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