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1
Puree the canned peaches in a blender, and add the peach juice.
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2
Dissolve the gelatin in water, and heat in a double boiler or in a bowl over hot water.
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3
Add granulated sugar, liqueur, yogurt and gelatin in that order to the bowl, mixing well between each addition.
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4
Heat the bowl over hot water and mix until smooth.
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5
(When the granulated sugar has melted, you're ready for the next step.)
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6
In another bowl, whip the cream until soft peaks form.
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7
Add the whipped cream to the mixture from Step 3.
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8
Cool the bottom of the bowl in cold water and stir gently until the mixture has thickened.
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9
Pour the mixture evenly in glasses.
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10
Smooth out the surface and refrigerate (It takes 1-2 hours to set.)
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11
Make the peach jelly... dissolve the gelatin in water and heat the bowl over hot water.
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12
Put the peach juice in a pan and heat slightly.
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13
Add the gelatin to the juice and mix well.
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14
Cool it down immediately over cold water.
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15
(You can add a little food coloring to make it a pink jelly.)
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16
Pour the jelly over the set mousse, and chill to set again.
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17
(You can add cut up peaches at this point.)
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18
Optionally, top with cut up peaches and it's done.
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19
This is the peach juice (nectar) I used.
