Fresh Peach Mousse

• 2 envelopes plain gelatin
• 1/4 cup brandy mixed with one-quarter cup water, or one-half cup water
• 3 eggs, separated
• 1 cup plus two tablespoons sugar
• 1 1/4 pound ripe unblemished peaches, peeled, cut up and tossed with lemon juice to prevent them from discoloring
• 1 1/2 cups heavy cream
• Fresh mint leaves

1. Soften gelatin in water mixed with brandy or in plain water in a small heatproof container such as a metal measuring cup.
2. Dissolve gelatin by setting the container in a pan of simmering water.
3. When the gelatin has dissolved, remove it from the heat but leave it sitting in the warm water.
4. Beat egg yolks.
5. Gradually beat in one cup of the sugar and continue beating until the mixture is thick and light.
6. Force peaches through a sieve or food mill or puree by machine.
7. Combine gelatin with a small amount of the pureed peaches, then mix with remaining peaches.
8. Stir peaches into egg and sugar mixture.
9. Beat egg whites until stiff.
10. Whip cream with two tablespoons sugar.
11. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly.
12. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours.
13. Whip remaining cream and pipe it on top of the mousse as a decoration.
14. Garnish with mint leaves before serving.

gelatin, brandy mixed, eggs, sugar, peaches, heavy cream, mint

Taken from cooking.nytimes.com/recipes/9955 (may not work)