Peach Mousse

Yield: 10 - 12 servings

1 (16 oz) package frozen peaches, preferably home-frozen
1 envelope unflavored gelatin
4 eggs, separated
1/2 cup juice, drained from peaches
1 tablespoon lemon juice
1/2 cup water
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 cup sugar
1/2 pint whipping cream, whipped

Drain juice from peaches and set peaches aside.

Sprinkle gelatin on juice to soften.

Beat egg yolks and water together and add to gelatin mixture.

Cook in double boiler until gelatin is dissolved and mixture is somewhat thickened.

Remove from heat; add lemon juice, salt, and almond extract.

Chill slightly. Puree peaches and add to cooled mixture.

Beat egg whites until thick and add sugar gradually, beating until stiff.

Fold into peach mixture.

Whip the cream. Reserve some for garnish; fold remainder into mixture.

Place in dessert dishes and chill overnight.

Garnish with whipped cream.