What do you do when you act like a lunatic at the farmer’s market and buy too many peaches?
Break out the bourbon.
I know! I know! I just made blueberry mousse like a week ago!
I couldn’t help it. Lisa was at our house and we were brewing beer. I made the blueberry mousse (maybe the beer kicked in?) and I had an epiphany.
Bourbon Peach Mousse. Yessssss! Lisa agreed!
Everything’s better with bourbon! Happy weekend, y’all!
Bourbon Peach Mousse
Ingredients
- 4 peaches pitted, peeled, and chopped
- 2-4 tablespoons bourbon
- 1/8 teaspoon cinnamon
- 1/2 cup sugar
- pinch of salt
- 1 cup sour cream
- 8 ounces cream cheese
- 1 cup heavy cream chilled
- Mint for garnish
Instructions
-
Chill bowl of a stand mixer and the whisk attachment in the freezer for 20-30 minutes prior to whipping the cream
-
Reserve a couple of tablespoons of uncooked peaches for garnish, or reserve some after the next step
-
Combine peaches, bourbon, cinnamon, and sugar in a large bowl and let it hang out for about an hour at room temperature
-
Heat a skillet on medium high and add peach-bourbon mixture
-
Cook on medium high until bubbly, reduce heat and continue cooking until peaches are soft, 10-15 minutes
-
Remove from heat and cool to room temperature
-
Add heavy cream to the mixing bowl that has been chilling in the freezer and attach whisk
-
Whip cream on medium high until soft peaks form, 3-4 minutes
-
Transfer peach-bourbon mixture to the bowl of a food processor, add sour cream and cream cheese and puree until smooth
-
Add the peach mixture to the bowl with the whipped cream, fold gently to combine
-
Transfer the mouse to a zip top bag and cut a small piece off the corner
-
Pipe into dessert cups
-
Garnish with reserved peaches and mint, if desired
Adapted from Food & Wine July 2015
