Peach Rum Mousse
|Canned water packed peach/4 large fresh peaches||2 Pound (2 Cans, 1 Pound Each)|
|Honey||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Dark rum||3 Tablespoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Whipped topping mix||1|
|Non fat milk||1⁄2 Cup (8 tbs)|
|Peach slices||4 (For Garnish)|
|Mint leaves||4 (For Garnish)|
Place foil or waxed paper collar around 1 1/2-quart souffle dish, or serve from large bowl or individual dessert dishes.
If using canned peaches, drain.
If using fresh peaches, dip into boiling water and peel.
Halve and remove pits.
Reserve 1/2 peach for garnish.
Puree remaining peaches with honey and almond extract in blender or processor.
Heat rum, orange and lemon juices in small saucepan.
Remove from heat and stir in gelatin.
Continue stirring until gelatin is completely melted.
Blend into peach puree.
Prepare topping mix according to package directions with vanilla and nonfat milk.
Fold into peach mixture and chill until slightly thickened.
Sprinkle egg whites with a pinch of salt and beat until stiff.
Gently fold into peach mixture.