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PEACH MOUSSE 
2 c. fresh peaches, pureed
1 env. unflavored gelatin
2 tbsp. lemon juice
1/4 c. water
3/4 c. sugar
2 c. whipping cream

Puree peaches in a blender. Soak gelatin in the 1/4 cup cold water, then stir over boiling water until dissolved. Add gelatin, lemon juice and sugar to the peach puree. Chill, not thoroughly, and fold in whipped cream. Pour into mold and chill.
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