Post by chief_cook2 on Jul 9, 2003 8:27:35 GMT -6
8 peaches
4 eggs; separated
3/4 cup sugar
1/4 cup lemon juice
Peel and slice about 1 cup of the peaches. Place sliced peaches in food
processor and purée the peaches. Refrigerate the purée.
In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until
thick and lemony in colour. Stir in the lemon juice. Cook over hot water,
stirring constantly, until the mixture has thickened, about 4 minutes. Cool
to room temperature and fold in the peach purée. Chill in the refrigerator.
In a mixing bowl, beat the egg whites until foamy. Gradually add remaining
sugar, beating until the meringue is stiff. Fold into peach mixture.
Spoon the peach mousse into 8 custard cups and freeze.
4 eggs; separated
3/4 cup sugar
1/4 cup lemon juice
Peel and slice about 1 cup of the peaches. Place sliced peaches in food
processor and purée the peaches. Refrigerate the purée.
In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until
thick and lemony in colour. Stir in the lemon juice. Cook over hot water,
stirring constantly, until the mixture has thickened, about 4 minutes. Cool
to room temperature and fold in the peach purée. Chill in the refrigerator.
In a mixing bowl, beat the egg whites until foamy. Gradually add remaining
sugar, beating until the meringue is stiff. Fold into peach mixture.
Spoon the peach mousse into 8 custard cups and freeze.