This Recipe Provided By:
The Peas and Corn Co.

Peach Mousse

• 1 cup milk
• 2 1/2 cups heavy cream, whipped
• 2 tbs. cold water 
• 1 1/2 cups crushed peach pulp
• 1 tbs. powdered gelatin 
• 3 cups confectioners sugar

Mix milk, sugar and peach pulp. Add gelatin which has been soaked a few minutes in the cold water and dissolved over boiling water. Fold in whipped cream, stiff. Freeze. (Makes 2 quarts)

www.peasandcorn.com