Best Fresh Peach Mousse Recipes

Summer Peach Mousse image

Provided by Lorac

Categories Gelatin

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 package peaches or 1 package orange Jell-O
1 cup boiling water
3 medium ripe peaches, sliced
2 tablespoons honey
1/4 teaspoon almond extract
1 cup whipped topping or 1 cup whipped cream
of fresh mint, additional peach slices or raspberries, optional

Steps:

Place Jello and water in a large mixing bowl and stir to dissolve.
Place peaches, honey and almond extract in a food processor or blender and process until smooth.
Add to jello and stir to combine.
Cover and refrigerate 1 1/2 hours or until the mixture is the consistency of syrup.
Beat the mixture on high speed 5 minutes or until doubled in bulk.
Gently fold in whipped topping.
Spoon into stemmed wine glasses and refrigerate at least one hour.
Garnish with your choice of toppings if desired.

Nutrition Facts : Calories 99.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 21.1, Carbohydrate 17.6, Fiber 1.1, Sugar 16, Protein 1.2

Fresh Peach Mousse image

Provided by Florence Fabricant

Categories dessert

Time 6h30m

Yield Eight to 12 servings

Number Of Ingredients 7

2 envelopes plain gelatin
1/4 cup brandy mixed with one-quarter cup water, or one-half cup water
3 eggs, separated
1 cup plus two tablespoons sugar
1 1/4 pound ripe unblemished peaches, peeled, cut up and tossed with lemon juice to prevent them from discoloring
1 1/2 cups heavy cream
Fresh mint leaves

Steps:

Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup. Dissolve gelatin by setting the container in a pan of simmering water. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.
Beat egg yolks. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.
Force peaches through a sieve or food mill or puree by machine.
Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches. Stir peaches into egg and sugar mixture.
Beat egg whites until stiff. Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.
Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.