This recipe first appeared in Woman’s Day.
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Ingredients
Chocolate mousse
Poached peaches
Method
Chocolate mousse
1.Warm half the cream in a small saucepan set over moderate heat until it reaches boiling point.
2.Remove pan from heat and add chocolate. Leave to stand for 1 minute, then whisk gently until totally smooth.
3.Pour into a bowl sat inside a larger bowl of iced water. Stir in the remaining cream and beat with an electric whisk until softly peaked.
4.Beat egg white in a separate, clean mixing bowl with a pinch of salt until stiffly peaked. Beat in the sugar, one tablespoon at a time, until you have a glossy meringue.
5.Fold the meringue into the chocolate cream. Cover and chill for at least 4 hours.
Poached peaches
6.Combine water, sugar, and lemon juice in a large, heavy-based saucepan.
7.Bring to the boil over moderate heat, stirring until sugar has dissolved. Boil the syrup for 5 minutes before adding peach slices.
8.Reduce to a gentle simmer, cover, then cook for 8-10 minutes until the peaches are very soft. Set aside to cool.
9.Spoon mousse into bowls. Add poached peaches and garnish with flower petals just before serving.
