Peach Mousse

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

Let it hydrate for five minutes

Heat it in a bain-marie, stirring until dissolved. Reserve

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

Whisk egg whites until fluffy and combine with the peach mixture

Stir carefully until homogeneous

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