Gateau De Mousse A La Nectarine
Description
This elegant Gateau De Mousse A La Nectarine is a sophisticated dessert that balances the bright, tart flavor of fresh nectarines with the richness of whipped cream and the warmth of peach schnapps. The cake features layers of delicate genoise sponge soaked in a peach syrup, sandwiching an airy nectarine mousse. It is crowned with a shiny, fruity peach glaze and decorated with fresh nectarine slices and toasted cake crumbs. Perfect for summer gatherings, anniversaries, or any special occasion where a refined yet approachable dessert is desired.Directions
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Make the nectarine puree: In a heavy saucepan, combine the chopped nectarines, sugar, and water. Bring to a boil, stirring, then reduce heat and simmer for 15 minutes, stirring occasionally.
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Puree the cooked nectarine mixture in a food processor until smooth. Force the puree through a fine sieve into a large bowl, pressing hard on the solids to extract as much liquid as possible.
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Prepare the gelatin mixture: In a small saucepan, sprinkle the unflavored gelatin over the lemon juice and peach schnapps. Let it stand for 5 minutes to soften.
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Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
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Stir the dissolved gelatin mixture into the nectarine puree, blending well. Allow the mixture to cool to room temperature.
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Whip the cream: In a chilled bowl, beat the heavy cream until it holds soft shapes (soft peaks).
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Gently fold the whipped cream into the cooled nectarine gelatin mixture until just combined.
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Prepare the cake layers: Trim the Genoise cake and cut it horizontally into three even layers.
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Make the peach syrup: In a small saucepan, combine the sugar for syrup and water for syrup. Bring to a boil, stirring until sugar is dissolved, then stir in the remaining peach schnapps. Let cool to room temperature.
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Assemble the cake: Place the first layer of Genoise in the bottom of a 9-1/2-inch springform pan. Brush with half of the peach syrup.
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Pour half of the nectarine mousse over the cake layer. Top with the second layer of Genoise.
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Brush the second cake layer with the remaining peach syrup. Pour the remaining mousse over the cake. Tap the pan gently on the counter to expel air bubbles and smooth the top surface.
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Refrigerate the cake for 2 hours, or until the mousse is set.
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Make the glaze: In a small bowl, sprinkle the unflavored gelatin for glaze over the cold water for glaze. Let soften for 5 minutes.
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In a small saucepan, combine the peach preserves and the peach schnapps for glaze. Bring to a boil, stirring, and simmer for 1 minute.
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Remove from heat. Add the softened gelatin mixture, stirring until dissolved. Strain through a fine sieve into a bowl, pressing on solids to extract liquid.
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Pour all but about 2 tablespoons of the warm glaze over the chilled mousse cake, covering it completely. Refrigerate for 2 hours, or until the glaze is set.
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Prepare crumbs: Grind the remaining Genoise layer into fine crumbs in a food processor. Toast in a jelly-roll pan at 350°F (177°C) for 5-8 minutes until golden. Reserve.
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Decorate: Arrange thin slices of the fresh nectarine for decoration on top of the cake in a pinwheel pattern. Brush the remaining 2 tablespoons of glaze over the nectarine slices.
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Refrigerate, covered, for 1 hour, or until the final glaze is set.
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Run a thin knife around the edge of the pan and remove the springform sides. Working over wax paper, coat the sides of the cake with the toasted crumbs.
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Let the cake stand at room temperature for 20 minutes before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 451.9kcal
- % Daily Value *
- Total Fat 32.5g50%
- Saturated Fat 19.8g99%
- Cholesterol 99.0mg33%
- Sodium 17.5mg1%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 0.3g2%
- Sugars 33.8g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
