Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Fresh Peaches
4 Eggs; separated
3/4 c Sugar
1/4 c Lemon juice
4 tb Peachtree Scnapps Liqueur

1. Peel and slice aboout 1 to 1 1/2 lbs. (enough to make 1 cup) of the
peaches. Place sliced peaches in food processor, food mill or blender
to puree peaches. Refrigerate puree. 2. In top of a double boiler,
beat egg yolks with 1/2 c of sugar until thick and lemony in color.
Stir in the lemon juice and the peach liqueur. Cook over hot water,
stirring constantly, until mixture has thickened, about 4 minutes.
Cool to room temp. and fold in peach puree. Chill in refrigerator. 3.
In mixing bowl, beat egg whites until foamy. Gradually add remaining
1/4 c sugar, beating until meringue is stiff. Fold into peach
mixture. Spoon peach mousse into 8 custard cups and freeze. 4. Before
serving, peel and slice remaining peaches. To serve, unmold frozen
mousse onto individual dessert plates and garnish with sliced
peaches. Mousse tastes best if allowed to stand and soften 5 to 10
minutes before serving. Source: Stanford Court Hotel Judy Garnett

Browse by categories