Light, creamy, and full of summer flavor, this peach mousse is an elegant way to showcase ripe peaches!

Serves: 4

Ready in: 4 hours, 20 minutes

Ingredients: 

• 1 pound ripe peaches (about 3 medium peaches)
• ½ cup sugar
• 1 tablespoon lemon juice
• 1 ( ¼ ounce) packet unflavored gelatin
• ¾ cup heavy cream
• Pinch kosher salt
• 1 small peach, diced (for topping)
• 1 tablespoon pine nuts, toasted and chopped
• 4 teaspoons honey

Instructions: 

1. Peel your peaches over a bowl, reserving the juice. Discard skins. Tear the peaches into large chunks into the bowl, squeezing the peach to release juices as you go.
   
2. Strain peaches, reserving ¼ cup juice. If your peaches are not very ripe, and do not yield enough juice, you can use water to get ¼ cup total liquid.
   
3. Add 1 cup of the cream, lemon zest, and peach. Stir until just combined.
4. Add reserved ¼ cup peach juice to a small saucepan - but do not heat yet. Sprinkle gelatin over the top. Let stand at room temperature for 5 minutes.
   
5. Heat the saucepan over low heat, stirring often, just until gelatin dissolves. Do not overheat.
6. Add peaches, any remaining peach juice, sugar, and lemon juice to a blender and blend until smooth. With the blender running, slowly pour in the gelatin mixture.
   
7. Pour mixture into a bowl. Cover and chill in the refrigerator until cool and slightly thickened
8. Using a mixer on medium-high speed, whip heavy cream and pinch of salt until soft peaks form. Whisk ⅓ of cream into the chilled peach mixture, then gently fold in remaining cream with a mixing spatula or wooden spoon.
9. Spoon mixture into four 8 oz. serving glasses or ramekins. Cover and chill in the refrigerator for at least 3 hours.
10. Just before serving, combine diced peaches, pine nuts, and honey. Spoon evenly over each serving of mousse.

Tip: To get an ultra-smooth mousse, strain your peach puree through a fine mesh sieve before folding in the whipped cream. This removes any fibrous bits and ensures a silky texture.