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


  1. Chill bowl of a stand mixer and the whisk attachment in the freezer for 20-30 minutes prior to whipping the cream
  2. Reserve a couple of tablespoons of uncooked peaches for garnish, or reserve some after the next step
  3. Combine peaches, bourbon, cinnamon, and sugar in a large bowl and let it hang out for about an hour at room temperature
  4. Heat a skillet on medium high and add peach-bourbon mixture
  5. Cook on medium high until bubbly, reduce heat and continue cooking until peaches are soft, 10-15 minutes
  6. Remove from heat and cool to room temperature
  7. Add heavy cream to the mixing bowl that has been chilling in the freezer and attach whisk
  8. Whip cream on medium high until soft peaks form, 3-4 minutes
  9. Transfer peach-bourbon mixture to the bowl of a food processor, add sour cream and cream cheese and puree until smooth
  10. Add the peach mixture to the bowl with the whipped cream, fold gently to combine
  11. Transfer the mouse to a zip top bag and cut a small piece off the corner
  12. Pipe into dessert cups
  13. Garnish with reserved peaches and mint, if desired