Peach Mousse

1 (16 ounce) package frozen fresh
    peaches, preferably home-frozen
1 envelope unflavored gelatine
4 eggs, separated
1/2 cup juice, drained from peaches
1 tablespoon lemon juice
1/2 cup water
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 cup granulated sugar
1/2 pint whipping cream, whipped

Drain juice from peaches and set peaches aside.

Sprinkle gelatine on juice to soften. Beat egg yolks and water together and add to gelatine mixture. Cook in double boiler until gelatine is dissolved and mixture is somewhat thickened. Remove from heat; add lemon juice, salt and almond extract. Chill slightly.

Purée peaches and add to cooled mixture. Beat egg whites until thick and add sugar gradually, beating until stiff. Fold into peach mixture. Whip the cream. Reserve some for garnish; fold remainder into mixture. Place in dessert dishes and chill overnight.

Garnish with whipped cream.