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1
Combine dried peaches and water in heavy medium saucepan.
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2
Let stand 30 minutes.
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3
Bring to boil.
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4
Reduce heat and simmer gently until peaches are very soft, about 20 minutes.
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5
Meanwhile, place 1/4 cup Pecher Mignon in small bowl; sprinkle gelatin over.
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6
Set aside to soften.
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7
Beat 3 egg yolks, 1/2 cup sugar and remaining 1/4 cup Pecher Mignon in top of double boiler until light in color.
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8
Set over simmering water and stir until thick enough to coat back of spoon when finger is drawn across (do not boil), about 2 minutes.
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9
Transfer to small bowl.
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10
Add gelatin to hot peach mixture and stir until dissolved.
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11
Transfer to processor and puree until smooth.
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12
Pour into large bowl.
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13
Cool to room temperature, stirring occasionally (do not let peach mixture set up.)
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14
Add custard to peach mixture and whisk to combine.
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15
Using electric mixer, beat cream in medium bowl to soft peaks.
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16
Mix 1/3 of whipped cream into peach mixture to lighten.
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17
Gently fold in remaining cream in 2 batches.
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18
Using clean dry beaters, beat egg whites and cream of tartar in another medium bowl until frothy.
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19
Gradually add remaining 3 1/2 tablespoons sugar and beat until smooth, glossy and almost stiff but not dry.
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20
Fold 1/3 of whites into peach mixture to lighten.
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21
Gently fold in remaining whites in 2 batches.
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22
Cover bowl with plastic and refrigerate mousse 8 hours or overnight.
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23
Spoon mousse into pastry bag fitted with large star tip.
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24
Pipe mousse into goblets or wine glasses.
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25
Top mousse with fresh mint sprigs and serve.
