Peach Melba Mousse Dessert Recipe

Peach Melba Mousse Dessert Recipe
Peach Melba Mousse Dessert Recipe photo by Taste of Home
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Peach Melba Mousse Dessert Recipe

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This luscious dessert combines classic Peach Melba with a heavenly white chocolate mousse. For a fun and pretty alternative, serve the dessert in small martini glasses. Garnish with a drizzle of raspberry sauce.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup vanilla or white chips
  • 2 tablespoons 2% milk
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream, whipped
  • 2/3 cup fresh raspberries
  • 2 tablespoons sugar
  • 2 cups sliced fresh or frozen peaches, thawed, diced
  • 1/2 cup sliced almonds, toasted

Directions

In a microwave, melt 1/3 cup vanilla chips with milk; stir until smooth. Cool to room temperature. Meanwhile, beat cream cheese and sugar in a large bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Set aside.
In a blender, combine the raspberries and sugar; cover and process on high until smooth. Strain and discard seeds. Set aside.
Place diced peaches in dessert glasses. Spoon white chocolate mousse over the peaches; smooth top surface if desired. Drizzle with raspberry saute and sprinkle with nuts. Yield: 8 servings.
Originally published as Peach Melba Mousse Dessert in Taste of Home Cooking School Collection Spring 2008, p65

  • 1/3 cup vanilla or white chips
  • 2 tablespoons 2% milk
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream, whipped
  • 2/3 cup fresh raspberries
  • 2 tablespoons sugar
  • 2 cups sliced fresh or frozen peaches, thawed, diced
  • 1/2 cup sliced almonds, toasted
  1. In a microwave, melt 1/3 cup vanilla chips with milk; stir until smooth. Cool to room temperature. Meanwhile, beat cream cheese and sugar in a large bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Set aside.
  2. In a blender, combine the raspberries and sugar; cover and process on high until smooth. Strain and discard seeds. Set aside.
  3. Place diced peaches in dessert glasses. Spoon white chocolate mousse over the peaches; smooth top surface if desired. Drizzle with raspberry saute and sprinkle with nuts. Yield: 8 servings.
Originally published as Peach Melba Mousse Dessert in Taste of Home Cooking School Collection Spring 2008, p65

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