Frozen Peach Mousse
Submitted by Mitgirl64
Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis frozen peach mousse is all about fresh fruit. Pureed ripe peaches folded into a cooked egg yolk custard spiked with peach schnapps and lemon juice, then lightened with stiff meringue and frozen into individual servings.
There’s no cream in this mousse. The airiness comes entirely from the whipped egg whites, which makes it lighter and more intensely peachy than a cream-based version. The peach liqueur reinforces the fruit flavor without making it boozy.
Cook the egg yolk mixture over a double boiler, stirring constantly until it thickens. This takes about four minutes and the custard should coat the back of a spoon when it’s ready. Cool it completely before folding in the peach puree, or the heat will break down the fresh fruit flavor.
Let the frozen mousse sit at room temperature for 5 to 10 minutes before serving. Straight from the freezer it’s too firm; a brief softening brings back that silky, spoonable texture.
Pro Tips
- Use the ripest, most fragrant peaches you can find for the strongest flavor
- Fold the meringue into the peach mixture in three additions to keep maximum volume
- Dip custard cups briefly in warm water to unmold the mousse cleanly
- The lemon juice prevents the peach puree from browning and adds brightness
Variations
- Swap peach schnapps for Amaretto for an almond-peach combination
- Garnish with fresh mint leaves and a drizzle of raspberry sauce
- Use nectarines instead of peaches when they’re in season, no peeling needed
Ingredients
Directions
- Peel and slice aboout 1 to 1½ pounds (enough to make 1 cup) of the peaches.
Place sliced peaches in food processor, food mill or blender to purée peaches.
Refrigerate puree.
- In top of a double boiler, beat egg yolks with ½ cup 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 temperature and fold in peach puree. Chill in refrigerator. 3. In mixing bowl, beat egg whites until foamy. Gradually add remaining ¼ cup 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.
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