Frozen Peach Mousse Recipe




Frozen Peach Mousse Ingredients

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



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Rodney Dangerfield


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G.K. Chesterton


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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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)


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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




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“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



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“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)



Frozen Peach Mousse

"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)






Frozen Peach Mousse Directions

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

 

 

 

 

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