Peaches and Cream White Chocolate Mousse

Peaches and Cream White Chocolate Mousse
By: Karen Lavender

Crust – 1-1/2 cups graham cracker crumbs
1 stick of butter, melted
1/4 cup sugar
1/2 cup sliced almonds, lightly toasted

3 boxes cream cheese, softened
1-cup sugar
1 TBSP orange zest
1 TSP peach schnapps
1/2 cup peach puree
1/4 cup fresh squeezed orange juice
1 packet plain gelatin
2 – 1/2 cups heavy whipping cream, divided
10ozs. White-chocolate, melted
2 cups fresh peaches, diced
1 oz. white chocolate curls (for garnish)
1 cup sliced fresh peaches (for garnish)

Line a 10 – inch spring form cake pan with wax or parchment paper. Spray sides of pan with non-stick cooking spray. Mix crust ingredients and press into pan and up sides 1 inch. Beat cream cheese until fluffy. Beat in zest and 1 cup sugar. In a small saucepan, heat 1/2 cup whipping cream on medium heat until bubbly, stirring frequently. Add in the 10 oz. white chocolate and stir until melted. Set aside to cool.

In a small bowl, mix together the gelatin, peach puree, peach schnapps and orange juice with a whisk. Let stand 2 minutes. Combine the chocolate mixture with the peach puree/orange juice mixture and beat into the cream cheese mixture until well combined. Gently stir in the 2 cups diced fresh peaches. In a large mixing bowl, beat 2 cups heavy whipping cream until soft peaks form, Carefully fold cream cheese and whipped mixtures together. Pour into spring form pan. Cover With plastic wrap and foil and place in freezer overnight.

Thaw for half an hour. Run a knife around edge of pan before releasing sides. _Place cake on serving plate and continue to thaw for approximately 2 hours before serving. Garnish with fresh peach slices and white chocolate curls as desired.