Fresh Peach Mousse

Preparation

1. Step 1

   Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup. Dissolve gelatin by setting the container in a pan of simmering water. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.

2. Step 2

   Beat egg yolks. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.

3. Step 3

   Force peaches through a sieve or food mill or puree by machine.

4. Step 4

   Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches. Stir peaches into egg and sugar mixture.

5. Step 5

   Beat egg whites until stiff. Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.

6. Step 6

   Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.