Title: Double Peach Mousse
Categories: June 1990
Yield: 1 servings

1 1/2 c Dried peaches; (about 8
-ounces)
1 1/2 c Water
1/2 c Pecher Mignon or other peach
-liqueur; (do not use peach
; brandy)
1 tb Unflavored gelatin
3 lg Eggs; separated, room
; temperature
1/2 c Plus 3 1/2 tablespoons sugar
2 c Chilled whipping cream
1 Pinches cream of tartar
Fresh mint sprigs

Combine dried peaches and water in heavy medium saucepan. Let stand 30
minutes. Bring to boil. Reduce heat and simmer gently until peaches are
very soft, about 20 minutes.

Meanwhile, place 1/4 cup Pêcher Mignon in small bowl; sprinkle
gelatin over. Set aside to soften. Beat 3 egg yolks, 1/2 cup sugar and
remaining 1/4 cup Pêcher Mignon in top of double boiler until light
in color. Set over simmering water and stir until thick enough to coat back
of spoon when finger is drawn across (do not boil), about 2 minutes.
Transfer to small bowl.

Add gelatin to hot peach mixture and stir until dissolved. Transfer to
processor and puree until smooth. Pour into large bowl. Cool to room
temperature, stirring occasionally (do not let peach mixture set up.)

Add custard to peach mixture and whisk to combine. Using electric mixer,
beat cream in medium bowl to soft peaks. Mix 1/3 of whipped cream into
peach mixture to lighten. Gently fold in remaining cream in 2 batches.

Using clean dry beaters, beat egg whites and cream of tartar in another
medium bowl until frothy. Gradually add remaining 3 1/2 tablespoons sugar
and beat until smooth, glossy and almost stiff but not dry. Fold 1/3 of
whites into peach mixture to lighten. Gently fold in remaining whites in 2
batches. Cover bowl with plastic and refrigerate mousse 8 hours or
overnight.

Spoon mousse into pastry bag fitted with large star tip. Pipe mousse into
goblets or wine glasses. Top mousse with fresh mint sprigs and serve.

Serves 10 to 12.

Bon Appetit June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.