500mL (2 cups) Europe’s Best® Sun Ripe Harvest Peaches, thawed
250mL (1 cup) Regular, 2% or Fat Free Evaporated Milk
7g/1/4 oz (1 pkg) unflavored gelatin
3 egg yolks
50mL (1/4 cup) granulated sugar
250mL (1 cup) whipping cream
375mL (1½ cups) Europe’s Best Whole Country Strawberries, thawed, plus additional for garnish
30mL (2 tbsp) orange juice concentrate
50mL (1/4 cup) sugar, or more to taste
1. Puree peaches in food processor or blender. Set aside. Meanwhile, sprinkle gelatin over ½ cup (125mL) evaporated milk in small bowl. Stir to combine. Let stand 5 minutes.
2. In a saucepan, heat remaining ½ cup (125mL) milk over medium heat. In a bowl, whisk together eggs and sugar. Quickly stir hot evaporated milk into egg mixture.
3. Return mixture to saucepan and cook over low heat without boiling, stirring until mixture thickens slightly, about 3 minutes. Remove from heat. Whisk in gelatin mixture until gelatin dissolves. Stir in peach puree.
4. Transfer to a bowl and cool for 30 to 40 minutes. When mixture is cooled, but not set, whip cream until soft peaks form. Fold into peach mixture. Spoon or pour mixture into lightly greased 6 oz (175g) ramekins. Cover and refrigerate 4 hours, or until chilled and set.
5. Meanwhile, for the sauce, puree strawberries, orange juice concentrate and sugar. To serve, run tip of sharp knife around edge of ramekins. Invert onto a serving plate and “coax” out dessert. Drizzle with strawberry sauce. Garnish with whole strawberries and mint leaves.
• If ramekins aren’t available, use tea cups with sloping edges. They give a pleasant shape to the dessert.
• To speed up chilling process, transfer mousse to a stainless steel bowl and place over iced water. Stir often until mixture starts to thicken.
• Both sauce and mousse can be covered and refrigerated one day ahead.
• Mousse can also be served in parfait or martini glasses. This way, no un-molding is required. Serve with just a dollop of strawberry sauce.