Fresh Peach Mousse
Makes 6 servingsUsing these proportions, feel free to substitute another fruit, such as strawberries, mango, or papaya, or your favorite combination. The result is fluffy, light, and oh, so satisfying.
1 ½ cups puréed fresh peaches (about 4 peeled and pitted peaches)
½ cup sugar
¼ cup orange-flavored liqueur, such as Cointreau
¼ cup water
1 envelope unflavored gelatin (see Tip)
1 cup heavy cream
½ teaspoon pure almond extract Small sprigs of fresh mint for garnishBlend the peaches, sugar, and liqueur in a blender or food processor until smooth.Pour the water into a small saucepan and sprinkle the gelatin over it; let stand until the gelatin softens, about 3 minutes.Meanwhile, use electric beaters to beat the cream in a medium small bowl until soft peaks form.Cook the gelatin mixture over low heat, stirring constantly until the gelatin dissolves, about 3 minutes. Let cool slightly, and then stir it into the peach mixture. Gently fold this mixture into the whipped cream.Spoon the mousse into individual serving dishes or into a medium-size flat-bottomed bowl. Cover and chill until set, about 2 hours. Serve within 36 hours of chilling.Garnish the servings with mint sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
1 ½ cups puréed fresh peaches (about 4 peeled and pitted peaches)
½ cup sugar
¼ cup orange-flavored liqueur, such as Cointreau
¼ cup water
1 envelope unflavored gelatin (see Tip)
1 cup heavy cream
½ teaspoon pure almond extract Small sprigs of fresh mint for garnishBlend the peaches, sugar, and liqueur in a blender or food processor until smooth.Pour the water into a small saucepan and sprinkle the gelatin over it; let stand until the gelatin softens, about 3 minutes.Meanwhile, use electric beaters to beat the cream in a medium small bowl until soft peaks form.Cook the gelatin mixture over low heat, stirring constantly until the gelatin dissolves, about 3 minutes. Let cool slightly, and then stir it into the peach mixture. Gently fold this mixture into the whipped cream.Spoon the mousse into individual serving dishes or into a medium-size flat-bottomed bowl. Cover and chill until set, about 2 hours. Serve within 36 hours of chilling.Garnish the servings with mint sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
