Peach Melba Mousse

3 ripe peaches, peeled, pitted and quartered
2/3 cup raspberries, picked over
3 Tbls. peach brandy, plus a little more for garnish
1/3 cup granulated sugar
1 Tbls. unflavored gelatin
1/8 tsp. almond extract
1/4 tsp. salt
3 Tbls. lemon juice
1/2 cup heavy cream, chilled
2 egg whites

1. Puree peaches and raspberries with peach brandy in a blender or a food processor fitted with a steel blade.

2. Add sugar, gelatin, almond extract, salt and lemon juice and blend well.

3. Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.

4. Beat egg whites until stiff. Stir half the whites into the mousse, blending well. Fold in remaining egg whites, making sure there are no lumps.

5. Spoon into individual dessert glasses or a serving bowl. Chill for 4 hours. To serve, drizzle a few drops of peach brandy over each person.

4 portions