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● Peach-Lambrusco Mousse
7 peaches, peeled, pits removed and sliced, plus 1 peach for garnish
3 large egg whites
1⁄4 cup sugar
11⁄4-ounce envelope gelatin
2 teaspoons Lambrusco
2 cups whipped cream
mint leaves for garnish
In a food processor, purée the sliced peaches until smooth. Transfer the peach purée to a bowl and set aside. In an electric mixer, beat the egg whites until frothy and set aside. In a skillet over low heat, combine the sugar with 2 tablespoons of water and cook until a light syrup forms. Add the syrup to the egg whites and beat until stiff peaks form. Set aside. In a second skillet over low heat, combine the gelatin and Lambrusco and cook until the gelatin dissolves.
Place the peach purée over an ice bath. Fold the gelatin, egg white mixtures and whipped cream into the peach purée. Distribute the mousse evenly among 6 small serving cups. Transfer to the refrigerator to chill for at least 2 hours. To serve, slice the reserved peach into thin wedges and arrange 2 wedges on top of each mousse cup. Garnish with mint leaves. ● Serves 6
