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Peach Mousse

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2 cups ripe peach pulp
2 cups heavy cream
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
few grains salt
4 egg whites
24 vanilla wafers or lady fingers, crushed


Mix pulp with cream, sugar, vanilla, and salt. fold in stiffly beaten egg whites, place in refrigerator tray. When mixture starts to thicken, fold in cake crumbs, leaving 1/2 cup to sprinkle over top of mixture. Place in refrigerator several hours. Strawberries or apricots may be used.

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