Peach Mousse

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Ingredients:

2 very ripe peaches (about 3/4 pound)

2 Tbs. fresh lemon juice

1 cup chilled heavy cream

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup sugar

Preparation:

In a saucepan of boiling water, blanch the peaches for 1 to 2 minutes, or until the skins will peel off easily, plunge them into cold water, and remove the skins. Cut the peaches into chunks, discarding the pits, and purée them with the lemon juice until the mixture is smooth.

Beat the cream until it holds stiff peaks. In another bowl, beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Transfer the peach purée to a large bowl, fold in the whipped cream and the meringue, and spoon the mousse into 6 wine-glasses. Freeze the mousse in the freezer compartment of the refrigerator for 1 hour, then transfer it to the refrigerator for 2 hours. Serve it chilled but not hardened.

History:

Recipe comes from Gourmet Magazine.