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Peach and Nectarine Mousse
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A rich, light, smooth and creamy mousse flavoured with peaches and nectarines.
This recipe contains lightly cooked eggs and is therefore not suitable for the very young, pregnant women, the elderly or those with weak immune systems.
To make a peach and nectarine brulée, peel 4 peaches and 4 nectarines, cut into pieces and place in the base of a heat-proof serving dish. Cover the fruit with a layer of amaretti and then with 500ml crème fraîche. Sprinkle with demerara sugar and place under a hot grill until caramelised.
Ensure the eggs are at room temperature. For the best flavour make the day before.
This recipe was first published in June 1999.