Palisade Peach MoussePrint this page
2/3 cup peach liqueur
½ cup cold water
2 envelopes unflavored gelatin
2 2/3 cup white chocolate chips
Pasteurized liquid or powdered egg whites to equal 3 large eggs
Pasteurized egg yolks or 3 egg yolks (be sure if using fresh eggs, to follow USDA instruction)
¼ cup Granulated Sugar
2 cups whipping cream, whipped stiff
2 cups High Country Orchards fresh peach puree
2 Tbsp Fruit Fresh
Tubular Shaped Cookies about 52
Note: This recipe calls for fresh eggs but the USDA Egg Safety requires we use their instructions on the use of eggs in products not fully cooked.
Mix liqueur with water in large sauce pan, sprinkle gelatin over top and let stand 1 minute. Stir over low heat until gelatin is completely dissolved about 3 minutes. Add white chips, stir until melted and smooth. Remove from heat. If using fresh egg yolks, whisk one at a time to a smooth mixture and then USDA says mixture must be brought back to 160 degrees, stirring constantly and remove the minute it gets to 160. Cool to room temperature. If using commercial egg yolks you dont have to bring it to 160. In a large bowl, beat commercial egg whites (such as egg beater egg whites or powdered) to soft peaks. Gradually add sugar, beat until stiff and glossy. Stir a large dollop of whites into chip mixture until blended. Then fold chip mixture into egg whites. Gently fold in whipped cream. Add Fruit Fresh to peach puree mixture. In an 8in to 9 in spring form pan, add mixture to cover bottom about 1 inch high. Carefully stand cookies around outside pan. Gently pour in remaining mousse. Cover loosely with wax paper. Chill at least 3 hours or overnight.
Topping: Slice 2 High Country Orchards Palisade Peaches; add 2 Tbsp sugar, 1 Tbsp fruit fresh, 1 Tbsp Peach Liqueur and Place on top of mousse.
NOTE: For food safety reasons, it is now recommended that pasteurized egg whites are to be used in place of fresh anytime recipe calls for uncooked egg whites in an uncooked product.