Gateau De Mousse A La Nectarine
Description
This sophisticated Gateau De Mousse A La Nectarine is a showstopping dessert that balances the fresh, tart sweetness of ripe nectarines with the rich texture of whipped cream. The cake features layers of delicate genoise soaked in peach syrup, sandwiching a light and airy nectarine mousse. It is finished with a shiny peach glaze and garnished with fresh fruit slices and toasted cake crumbs. Perfect for summer celebrations, anniversaries, or any occasion calling for a refined, home-baked treat, this dessert offers a refreshing yet indulgent experience.Directions
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Halve, pit, and chop the nectarines.
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In a heavy saucepan, combine the chopped nectarines, sugar, and water.
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Bring to a boil, stirring, then reduce heat and cook at a slow boil for 15 minutes, stirring occasionally.
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Puree the mixture in a food processor, then force it through a fine sieve into a large bowl, pressing hard on the solids to extract all liquid.
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In a small saucepan, sprinkle the unflavored gelatin over the lemon juice and peach schnapps.
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Let the gelatin soften for 5 minutes, then heat over low heat, stirring, until the gelatin has completely dissolved.
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Stir the gelatin mixture into the nectarine puree, blending well.
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Let the nectarine mixture cool to room temperature.
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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 mixture.
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Trim the prepared Genoise cake and cut it horizontally into three layers.
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For the peach syrup: In a small saucepan, combine the sugar and water for the syrup. Bring to a boil, stirring until sugar is dissolved, then stir in the peach schnapps for the syrup. Let cool to room temperature.
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Place one layer of Genoise in the bottom of a 9-1/2-inch springform pan and brush with half of the peach syrup.
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Pour half of the nectarine mousse over the cake layer.
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Top with a second layer of Genoise and brush with the remaining peach syrup.
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Pour the remaining mousse over the cake. Tap the side of the pan to release air bubbles and smooth the surface.
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Chill the cake for 2 hours, or until set.
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For the glaze: Sprinkle the gelatin for the glaze over the cold water for the glaze and let soften for 5 minutes.
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In a small saucepan, combine the peach preserves and the peach schnapps for the glaze. Bring to a boil, stirring, and simmer for 1 minute.
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Remove from heat, add the softened gelatin mixture, and stir until dissolved. Strain through a fine sieve into a bowl, pressing on solids.
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Pour all but 2 tablespoons of the glaze over the chilled mousse cake, covering it completely. Chill for 2 hours, or until glaze is set.
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While the cake chills, grind the remaining Genoise layer into fine crumbs in a food processor.
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Toast the crumbs in a jelly-roll pan in a preheated 350°F (177°C) oven for 5-8 minutes, or until golden. Reserve.
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Cut the nectarine for garnish into thin slices and arrange them decoratively on top of the cake in a pinwheel pattern.
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Brush the reserved glaze over the nectarine slices. Chill, covered, for 1 hour, or until the new glaze is set.
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Run a thin knife around the edge of the pan and remove the springform ring.
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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 452kcal
- % Daily Value *
- Total Fat 32.5g50%
- Saturated Fat 19.8g99%
- Cholesterol 99mg33%
- Sodium 18mg1%
- 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.
