Peach & Lemon Mousse

Peach & Lemon Mousse

Peach & Lemon Mousse

Peach & Lemon Mousse
  • 3 medium eggs, separated

  • 100 gram (4 ounce) caster sugar

  • 15 gram (1/2 ounce) gelatine dissolved in 2 tbs hot water

  • Grated rind and juice of 1 large lemon

  • 400 gram (14 ounce) tin peach slices in natural juice - drained and puréed

  • 1 teaspoon Ground Ginger

  • 150 millilitre (1/4 pint) double cream, lightly whipped

  • 15 gram (1/2 ounce) flaked almonds, toasted

Key Products
Ground Ginger

Product Information

£ 1.69/unit,26g


  • 1 Place the egg yolks and sugar in a bowl over a saucepan of boiling water. Whisk until thick and creamy. Remove from heat.
  • 2 Gently stir the gelatine into the egg mixture together with the lemon juice, rind, puréed peaches and Ginger. Refrigerate until just beginning to set. Whisk the egg whites to form soft peaks and fold into the egg mixture together with the cream.
  • 3 Place in a serving dish and refrigerate for 1-2 hours or until set.
  • 4 Serve decorated with the almonds.