Double Peach Mousse

Directions

1. Combine dry peaches and water in heavy medium saucepan. Let stand 30 min. Bring to boil. Reduce heat and simmer gently till peaches are very soft, about 20 min.
2. Meanwhile, place 1/4 c. Pêcher Mignon in small bowl; sprinkle gelatin over. Set aside to soften. Beat 3 egg yolks, 1/2 c. sugar and remaining 1/4 c. Pêcher Mignon in top of double boiler till light in color. Set over simmering water and stir till thick sufficient to coat back of spoon when finger is drawn across (don't boil), about 2 min.
3. Transfer to small bowl.
4. Add in gelatin to warm peach mix and stir till dissolved. Transfer to processor and puree till smooth. Pour into large bowl. Cold to room temperature, stirring occasionally (don't let peach mix set up.)
5. Add in custard to peach mix and whisk to combine. Using electric mixer, beat cream in medium bowl to soft peaks. Mix 1/3 of whipped cream into peach mix to lighten. Gently mix in remaining cream in 2 batches.
6. Using clean dry beaters, beat egg whites and cream of tartar in another medium bowl till frothy. Gradually add in remaining 3 1/2 Tbsp. sugar and beat till smooth, glossy and almost stiff but not dry. Fold 1/3 of whites into peach mix to lighten. Gently mix in remaining whites in 2 batches. Cover bowl with plastic and chill mousse 8 hrs or possibly overnight.
7. Spoon mousse into pastry bag fitted with large star tip. Pipe mousse into
8. goblets or possibly wine glasses. Top mousse with fresh mint sprigs and serve.
9. Serves 10 to 12.