Frozen Peach Mousse
This recipe was submitted by Martha Bloss, of Greenville, NC
Ingredients
- 8 fresh NC peaches, peeled and sliced 4 eggs, separated
- 3?4 cup sugar
- 1?4 cup lemon juice
- 4 tablespoon peach liqueur or schnapps
Preparation
Peel and slice about 1 to 11?2 lbs. (enough to make 1 cup) of the peaches. Place sliced peaches in food processor to puree peaches. Refrigerate puree.
In top of a double boiler, beat egg yolks with 1?2 cup 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 temperature and fold in peach puree. Chill in refrigerator.
In mixing bowl, beat egg whites until foamy. Gradually add remaining 1?4 cup sugar, beating until meringue is stiff. Fold into peach mixture. Spoon peach mousse into 8 custard cups and freeze.
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.
Yield
Makes 8 dessert servings
Food brought Martha Bloss and her husband together. As a food and nutrition major at Texas Women’s University, she attended an event and was briefly introduced to the caterer. Several months later, that caterer called her to ask for some recipes. They’ve been married now for 34 years. About this recipe, Martha notes, “It was actually two recipes that I accidentally put together when I was making a luncheon dessert for some of my friends. Everyone loved it on the hot sunny day so I wrote down how I had made it and it has become a favorite.”
Source: Our State Peach Recipe Collection 2011
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