Peach & Lemon Mousse
Place the egg yolks and sugar in a bowl over a saucepan of boiling water. Whisk until thick and creamy. Remove from heat.
Gently stir the gelatine into the egg mixture together with the lemon juice, rind, puréed peaches and Ginger. Refrigerate until just beginning to set. Whisk the egg whites to form soft peaks and fold into the egg mixture together with the cream.
Place in a serving dish and refrigerate for 1-2 hours or until set.
Serve decorated with the almonds.