Bellini Mousse

Serves:

Ingredients:

2 c Ripe peaches, peeled and
-sliced
2 Egg yolks
3 tb Sugar
2 pk Unflavored gelatin
1/2 c Flat champagne
2 tb Peach schnapps or ligueur
1 1/2 c Whipping cream
2 tb Sugar
1 ts Almond extract
2 Egg whites
1 c Shredded coconut, toasted

Method:

Puree peaches in blender.
Keeping blender covered, set puree aside.
Beat egg yolks and 3 tbsp sugar in stainless stell bowl over hot water bath or top half of double boiler until they lighten in color and become fluffy (about 2 minutes).
Add gelatin that has been softened in champagne and schnapps to egg mixture.
Continue to beat for another minute.
Remove mixture from heat, add it to puree, and blend for 30 seconds.
Refrigerate puree for 10 minutes.
Meanwhile, whip cream, 2 tbsp sugar, and almond extract into soft peaks.
Refrigerate.
Beat egg whites until they form firm peaks.
Fold 2/3 of the whipped cream into puree (reserving 1/3 of the chilled whipped cream for garnish).
Carefully fold egg whites into mixture.
Chilll for 4-6 hours, stirring occasionally.
Garnish with a dollop of remaining whipped cream and a sprinkle of toasted coconut.
Serves 6-8.