INGREDIENTS

INSTRUCTIONS

Place the can of evaporated milk in the refrigerator over night, if
possible. Reserve a few raspberies for deocration and process the  rest
with the juice in a food processor until smooth.  Sieve to remove pips.
Dissolve the gelatine in 150ml ( 1/4 pint) boiling water. Once it is
dissolved, make up to 300ml ( 1/2 pint) with the fruit puree and  juice
from the canned peaches. Place aside to cool.  Arrange peach slices in
the base of a 600ml (1 pint) jelly mould or  glass bowl, reserving 2
for decoration.  Whisk the chilled evaporated milk until light and
fluffy.  Continue whisking, adding gelatine mixture slowly. Put aside
until it  starts to thicken.  On thickening, pour over the peaches.
Place in the refrigerator to  set, 1-1 1/2 hours.  Blend a little of
the puree mixture with the cornflour, gradually  adding the remaining
liquid. Place over a moderate heat and bring to  the boil, cook until
the mixture thickens. Set aside to cool.  Spoon a little of the coulis
onto a plate and turn out the mousse.  Decorate and serve with
raspberry coulis.  Converted by MC_Buster.  NOTES : A light refreshing
dessert which will suit a special occasion  just as well as an ordinary
one.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 18.3mg
Sodium: 66.8mg
Potassium: 290.3mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 10.7g
Protein: 4.8g