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
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This Recipe for Frozen Peach Mousse is one of thousands in the Recipes-to-go Dessert Cookbook.
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This is a recipe for Frozen Peach Mousse from the recipe cookbook of Recipes-to-go (Dessert)
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Never eat more than you can lift. |
| Miss Piggy |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
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