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Summer Peach MousseFrom Italian Cooking and Living, August/September 2004
7 peaches, peeled, pitted and sliced, plus 1 peach for garnish
3 large egg whites
1/4 cup sugar
11/4-ounce envelope gelatin
2 teaspoons Prosecco
2 cups whipped cream
mint leaves for garnish
In a blender, purée the sliced peaches until smooth. Pour into a bowl, and set aside. In a bowl, beat the egg whites until frothy. In a skillet over low heat, dissolve the sugar in 2 tablespoons of water to make a light syrup. Add it to the egg whites, beat until they form medium peaks, and set aside.
In a skillet over low heat, dissolve the gelatin in the Prosecco. Place the peach purée over an ice bath, and fold in the gelatin mixture, the egg whites and the whipped cream. Distribute among small serving cups, and refrigerate for 2 hours. To serve, slice the reserved peach into thin wedges, and place 2 on each mousse cup. Garnish with mint leaves. Serves 6
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