Peach Melba Mousse - cooking recipe

Ingredients

3 ripe peaches, peeled,pitted and quartered
2/3 cup raspberries, picked over
3 tablespoons peach brandy, plus a little more for garnish (or you could use juice)
1/3 cup granulated sugar
1 tablespoon unflavored gelatin
1/8 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons fresh lemon juice
1/2 cup heavy cream, chilled
2 egg whites

Preparation

Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
Beat egg whites until stiff.
Stir half of whites into mousse, blending well.
Fold in remaining egg whites, making sure there are no lumps.
Spoon into individual dessert glasses or a serving bowl.
Chill for 4 hours.
To serve, drizzle a few drops of peach brandy over each portion.