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Gateau De Mousse A La Nectarine

Gateau De Mousse a La Nectarine recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 451.9
Dietary: Vegetarian
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.
Ingredients
  • 1 1/2 pound Nectarines
  • 1/2 cup Sugar
  • 5 teaspoon Unflavored gelatin
  • 1/4 cup Lemon juice
  • 1/4 cup Peach schnapps
  • 1 1/2 cup Heavy cream, well chilled
Directions
  1. 1
    Halve, pit, and chop 1 1/2 pounds of nectarines.
  2. 2
    In a heavy saucepan, combine chopped nectarines, 1/2 cup sugar, and 1/2 cup water.
  3. 3
    Bring to a boil, stirring, then reduce heat and cook at a slow boil for 15 minutes, stirring occasionally.
  4. 4
    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.
  5. 5
    In a small saucepan, sprinkle 5 teaspoons of unflavored gelatin over the lemon juice and peach schnapps.
  6. 6
    Let the gelatin soften for 5 minutes, then heat over low heat, stirring, until the gelatin has completely dissolved.
  7. 7
    Stir the gelatin mixture into the nectarine puree, blending well.
  8. 8
    Let the nectarine mixture cool to room temperature.
  9. 9
    In a chilled bowl, beat the heavy cream until it holds soft shapes (soft peaks).
  10. 10
    Gently fold the whipped cream into the cooled nectarine mixture.
  11. 11
    Trim a prepared Genoise cake and cut it horizontally into three layers.
  12. 12
    For the peach syrup: In a small saucepan, combine 1/4 cup sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, then stir in 1/3 cup peach schnapps. Let cool to room temperature.
  13. 13
    Place one layer of Genoise in the bottom of a 9-1/2-inch springform pan and brush with half of the peach syrup.
  14. 14
    Pour half of the nectarine mousse over the cake layer.
  15. 15
    Top with a second layer of Genoise and brush with the remaining peach syrup.
  16. 16
    Pour the remaining mousse over the cake. Tap the side of the pan to release air bubbles and smooth the surface.
  17. 17
    Chill the cake for 2 hours, or until set.
  18. 18
    For the glaze: Sprinkle 1 1/4 teaspoons gelatin over 3 tablespoons cold water and let soften for 5 minutes.
  19. 19
    In a small saucepan, combine 3/4 cup peach preserves and 3 tablespoons peach schnapps. Bring to a boil, stirring, and simmer for 1 minute.
  20. 20
    Remove from heat, add the softened gelatin mixture, and stir until dissolved. Strain through a fine sieve into a bowl, pressing on solids.
  21. 21
    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.
  22. 22
    While the cake chills, grind the remaining Genoise layer into fine crumbs in a food processor.
  23. 23
    Toast the crumbs in a jelly-roll pan in a preheated 350°F (177°C) oven for 5-8 minutes, or until golden. Reserve.
  24. 24
    Cut half of a nectarine into thin slices and arrange them decoratively on top of the cake in a pinwheel pattern.
  25. 25
    Brush the reserved glaze over the nectarine slices. Chill, covered, for 1 hour, or until the new glaze is set.
  26. 26
    Run a thin knife around the edge of the pan and remove the springform ring.
  27. 27
    Working over wax paper, coat the sides of the cake with the toasted crumbs.
  28. 28
    Let the cake stand at room temperature for 20 minutes before serving.

Nutrition Facts

Servings 12

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.

Note

Genoise Cake: This recipe assumes you have a prepared Genoise cake. Use a standard vanilla or almond Genoise recipe. Ensure the cake is completely cooled before assembling.

Storage: This cake must be kept refrigerated. It can be made up to 24 hours in advance. Cover loosely with plastic wrap or place in a cake carrier to protect the glaze.

Serving: Allow the cake to stand at room temperature for 20 minutes before slicing to ensure clean cuts and optimal flavor. Use a sharp, serrated knife for clean slices.

Substitutions: If peach schnapps is unavailable, you may use regular peach juice or additional nectarine juice, though the flavor profile will be less complex. You can also substitute peaches for nectarines.

Keywords: nectarine, mousse, cake, genoise, peach, glaze, dessert, chilled, cream, gelatin, fruity, layered, summer, elegant, party, special occasion, fresh fruit, schnapps, springform, make-ahead
Read it online: https://www.chefs-mate.com/recipe/gateau-de-mousse-a-la-nectarine-2/