This months QimiQ success story comes from Orlando, Florida.  Executive Chef at the Westin Imagine, Robert Mason has been using QimiQ in his dessert and mousses.  He makes a peach mousse dessert which consist of peach puree, almonds, peach schnapps and alcohol.  The alcohol would usually cause the cream to break down, but QimiQ helps the dessert turn out beautifully.  Chef Mason has been extremely impressed with the stability and versatility of QimiQ and has found many applications for it.