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
- 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
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