Flower
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- Jun 19, 2011
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3 cups water
1 1/2cups sugar
1/3 cup lemon juice
1 tbsp. vanilla
6 med. peaches, halved & pitted combine the first 4 ingred. In a large glass bowl. Mirco on high for 8 mins. Stir until sugar is dissolved Add peach halves to syrup and micro 4 mins. Refrigerate covered with stretch wrap over night.
For the Mousse: 1/2 cup ricotta cheese
1/4 cup cream cheese
3 tbsp. confectioners sugar (icing sugar)
1 1/2 tsp. grated lemon rind
1/2 tsp. vanilla
Beat mousse ingred. together , cover and refridge . When ready place peach halves on plate cut side up. Spoon mousse in cavity and sprinkle with fresh grated nutmeg.
I drizzled my syrup over the mousse just a wee bit.
It was a smash for breakie.
1 1/2cups sugar
1/3 cup lemon juice
1 tbsp. vanilla
6 med. peaches, halved & pitted combine the first 4 ingred. In a large glass bowl. Mirco on high for 8 mins. Stir until sugar is dissolved Add peach halves to syrup and micro 4 mins. Refrigerate covered with stretch wrap over night.
For the Mousse: 1/2 cup ricotta cheese
1/4 cup cream cheese
3 tbsp. confectioners sugar (icing sugar)
1 1/2 tsp. grated lemon rind
1/2 tsp. vanilla
Beat mousse ingred. together , cover and refridge . When ready place peach halves on plate cut side up. Spoon mousse in cavity and sprinkle with fresh grated nutmeg.
I drizzled my syrup over the mousse just a wee bit.
It was a smash for breakie.