PEACH MELBA MOUSSE

Steps:

• Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
• Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
• Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
• Beat egg whites until stiff.
• Stir half of whites into mousse, blending well.
• Fold in remaining egg whites, making sure there are no lumps.
• Spoon into individual dessert glasses or a serving bowl.
• Chill for 4 hours.
• To serve, drizzle a few drops of peach brandy over each portion.