Gateau de mousse a la nectarine
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Gateau de mousse a la nectarine
  Mousse  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 164. Report a problem with this recipe.
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      Title: Gateau de mousse a la nectarine
 Categories: Desserts
      Yield: 1 servings
 
           Nectarine mousse:
  1 1/2 lb Nectarines
    1/2 c  Sugar
      5 ts Unflavored gelatin
    1/4 c  Lemon juice
    1/4 c  Peach schnapps
  1 1/2 c  Heavy cream, well chilled
           Genoise cake (see recipe)
           Peach syrup:
    1/4 c  Sugar
    1/3 c  Peach schnapps
           Peach glaze:
  1 1/4 ts Unflavored gelatin
    3/4 c  Peach preserves or jam
      3 tb Peach schnapps
 
  Halve, pit, and chop nectarines and, in a heavy saucepan, combine
  them with sugar and 1/2 cup water.  Bring to a boil, stirring, and
  cook it at a slow boil, stirring occasionally, for 15 minutes.  In a
  food processor, puree the mixture and force it through a fine sieve
  into a large bowl, pressing hard on the solids.
  
  In a small saucepan, sprinkle gelatin over the lemon juice and
  schnapps, let it soften for 5 minutes, then heat mixture over low
  heat, stirring, until gelatin has dissolved.  Stir gelatin into
  nectarine puree, blending the mixture well.  Let it cool to room
  temperature.
  
  In a chilled bowl, beat the cream until it holds soft shapes, (not as
  stiff as soft peaks) and fold it into the nectarine mixture.
  
  Trim the Genoise and cut it into three layers, horizonally.
  
  Peach Syrup:    In a small saucepan, combine the sugar and 1/4 cup
  water. Bring to a boil, stirring until sugar is dissolved, and stir
  in the schnapps.  Let the syrup cool to room temperature. Assembly:
  Center one layer in the bottom of a 9-1/2-inch springform pan and
  brush with half the peach syrup.  Pour half the mousse over the cake
  and top it with another layer of Genoise.  Brush with the remaining
  peach syrup and pour the remaining mousse over the cake, rapping on
  the side of the pan to expel any air bubbles and smoothing the
  surface. Chill for 2 hours, or until it is set.
  
  Peach Glaze:    In a small bowl, sprinkle gelatin over 3 Tbsp cold
  water and let it soften for 5 minutes.  In a small saucepan, combine
  the preserves and schnapps, bring mixture to a boil, stirring, and
  simmer it for 1 minute.  Remove pan from heat, add gelatin mixture,
  stirring until gelatin is dissolved, and strain the mixture through a
  fine sieve into a bowl, pressing hard on the solids.
  
  Assembly:      Pour all but about 2 Tbsp of Peach Glaze over top of
  the mousse cake, covering it completely, and chill the cake for 2
  hours, or until glaze is set.
  
  While cake is chilling, in a food processor, grind the remaining
  Genoise layer into fine crumbs.  Toast the crumbs in a jelly-roll pan
  in a preheated 350f oven for 5-8 minutes or until they are golden.
  Reserve.
  
  Cut half the nectarine into thin slices, and arrange them
  decoratively on top of the cake in a pinwheel pattern.  Brush the
  remaining glaze over the nectarine slices and chill the cake,
  covered, for 1 hour, or until the newly applied glaze is set.
  
  Run a thin knife around the edge of the pan and remove the side of
  the pan. Working over a sheet of wax paper, coat sides of cake with
  the cake crumbs.
  
  Let cake stand at room temperature for 20 minutes before serving.
  
  a 1989 Gourmet Mag. favorite
 




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Recipe ID 164 (Apr 03, 2005)

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