Peach Melba Mousse

Directions

1. 1
   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).
2. 2
   Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
3. 3
   Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
4. 4
   Beat egg whites until stiff.
5. 5
   Stir half of whites into mousse, blending well.
6. 6
   Fold in remaining egg whites, making sure there are no lumps.
7. 7
   Spoon into individual dessert glasses or a serving bowl.
8. 8
   Chill for 4 hours.
9. 9
   To serve, drizzle a few drops of peach brandy over each portion.