8 fresh peaches
4 eggs, separated
3/4 cup sugar
1/4 cup lemon juice
4 tbsp peachtree scnapps liqueur
A Recipe for
Frozen Peach Mousse
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This Recipe for Frozen Peach Mousse is one of thousands in the Recipes-to-go Dessert Cookbook.
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
If you enjoy this Frozen Peach Mousse Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
The ear tests words as the palate tastes food. |
| Job 34:3 |
This is a recipe for Frozen Peach Mousse from the recipe cookbook of Recipes-to-go (Dessert)
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
1. Peel and slice aboout 1 to 1 1/2 lbs. (enough to make 1 cup) of the
peaches. Place sliced peaches in food processor, food mill or blender
to puree peaches. Refrigerate puree. 2. In top of a double boiler,
beat egg yolks with 1/2 c 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 temp. and fold in peach puree. Chill in refrigerator. 3.
In mixing bowl, beat egg whites until foamy. Gradually add remaining
1/4 c sugar, beating until meringue is stiff. Fold into peach
mixture. Spoon peach mousse into 8 custard cups and freeze. 4. 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. Source: Stanford Court Hotel Judy Garnett
Serves: 8
Frozen Peach Mousse Recipe brought to you by Recipes To-Go