Peach Mousse

Cooking

1

In a small bowl, sprinkle the gelatin over the water, beating constantly with a fork to prevent lumps

Let it hydrate for five minutes

Place it in a double boiler, stirring until dissolved. Reserve

2

Blend the peach juice, lemon juice, dissolved gelatin, and condensed milk in a blender

Beat the egg whites until stiff and fold into the peach mixture

Stir carefully until smooth

3

Transfer to small cups or ramekins and refrigerate for four hours or until firm

Yields 4 servings

Calories 364 per serving

Easy