Peach Mousse Recipe

This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired.




Here's a larger picture of peach mousse.



Makes 6 servings of Czech Peach Mousse - Broskvovi Krem

Prep Time: 40 minutes

Ingredients:

6 tablespoons sugar

1/2 cup white wine (dry or sweet)

10 peeled and pitted medium peaches

1 large pasteurized egg white

2 tablespoons gelatin

2 cups heavy cream whipped with 4 tablespoons confectioners' sugar

Preparation:

In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the wine and bring to a boil. Add peaches. Cook for about 20 minutes or until fruit has broken down into pulp. You can strain the pulp through a sieve, but I don't. Cool.





Add egg white to peach pulp and beat to a thick foam. Heat remaining wine with gelatin until it has dissolved. Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream.





Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours.





When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.

Minty Nanaimo Bars

Ingredients


1 cup mint chocolate chips 1/2 cup butter 1 1/4 cups chocolate wafer cookie crumbs 1 cup flaked coconut 1/2 cup chopped walnuts 1/4 cup butter, softened 2 cups confectioners' sugar 3 tablespoons milk 2 tablespoons custard powder 1/4 teaspoon peppermint extract 1 drop green food coloring, or as needed 3/4 cup mint chocolate chips 1 tablespoon butter

Directions

Melt 1 cup of mint chocolate chips with 1/2 cup butter in a large saucepan over very low heat, and stir to combine. Mix in the chocolate wafer crumbs, coconut, and walnuts, and press the mixture into the bottom of an 8x8-inch square pan. Chill until the crust is set, at least 30 minutes.

Place 1/4 cup of softened butter into a mixing bowl, and beat in confectioners' sugar, milk, custard powder, and peppermint extract until the filling is smooth and thick. Beat in green food coloring, 1 drop at a time, to reach desired green color. Spread the filling on the crust in a smooth layer; refrigerate until set, at least 30 minutes.

Melt together 3/4 cup of mint chocolate chips with 1 tablespoon butter in a small saucepan over very low heat, and stir to mix thoroughly. Allow the mixture to cool for several minutes, then spread on chilled mint filling layer. Return the dish to refrigerator, chill until set, at least 1 hour, and cut into squares to serve.

Nutritional Information

Amount Per Serving Calories: 323
Total Fat: 19.5g
Cholesterol: 25mg



Nutritional Information

Minty Nanaimo Bars

Servings Per Recipe: 16



Amount Per Serving



Calories: 323



Total Fat: 19.5g

Cholesterol: 25mg

Sodium: 132mg

Total Carbs: 37.6g

Dietary Fiber: 2g

Protein: 2.8g

Rum and Eggnog Cheesecake

Crumb Crust


1 cup graham wafer crumbs

2 tablespoons granulated sugar

1/4 cup butter, melted



Filling

1 envelope unflavored gelatine

1/4 cup light rum

1/4 cup boiling water

3 eggs, separated

2 tablespoons granulated sugar

1 pound cream cheese, softened

1 can sweetened condensed milk

2 teaspoons vanilla extract

1/4 cup granulated sugar

1 1/2 cups whipping cream

Nutmeg



Crust: In a medium bowl, combine graham wafer crumbs, sugar and melted butter. Press firmly into a 9-inch springform pan. Bake in 350 degree F oven for 10 minutes. Let cool.



Filling: In small bowl sprinkle gelatine over rum; let stand for 5 minutes. Add boiling water and stir until gelatine is dissolved.



In a small saucepan, whisk together egg yolks and sugar. Whisk in gelatine mixture and cook over medium heat, stirring constantly until mixture comes to boil. Remove from heat and set aside.



In a large bowl with electric mixer, beat cream cheese, sweetened condensed milk, gelatine mixture and vanilla extract until smooth. Chill 20 to 30 minutes or until partially set.



Beat egg whites until they hold soft peaks; beat in 1/4 cup sugar until mixture holds stiff peaks.



In a small bowl whip 1/2 cup whipping cream until thick. Fold egg whites, then whipped cream into cream cheese mixture. Pour over prepared crust. Chill until set, several hours or overnight.



To serve, whip remaining cream and spread over top, sprinkle with nutmeg.



Makes 10 servings