PEACH MOUSSE
Persikomousse
¼ cup sugar
2 eggs
1/3 cup milk
a few drops of bitter almond essence
2/3 cup heavy cream
flaked, toasted almonds
Dissolve the gelatin in water according to package
instructions. Peel the fresh peaches and cut them in small pieces. Finely chop
half of the peaches in a food processor or mixer and blend in half the amount
of sugar. Mix egg yolks and milk in a saucepan and heat on low heat until it
thickens. Remove saucepan from heat and blend in the puréed peaches and bitter
almond essence.
Persikomousse
A light, airy dessert with a lovely taste of
peaches. Serve it in portion-sized bowls and decorated with thin peach slices,
fresh berries and flaked almonds.
4 to 6 servings
4 gelatin sheets or 2 teaspoons powdered gelatin
2 large fresh peaches or 4 canned halves¼ cup sugar
2 eggs
1/3 cup milk
a few drops of bitter almond essence
2/3 cup heavy cream
Decoration:
sliced peaches or fresh berriesflaked, toasted almonds
Beat the egg whites until stiff. Add remaining sugar
and beat for another minute or so. Beat the cream until thick and blend egg
whites, cream, peach pieces and gelatin in the batter. Pour the batter up in a
large serving bowl or in portion-sized bowls. Leave in the fridge for a couple
of hours to set.
Decorate with sliced peaches or berries and toasted,
flaked almonds. Serve and enjoy!
Bella
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