Gateau De Mousse A La Nectarine

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: Baking, Boiling, Stewing

Cuisine: Latin

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 452

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.

Directions

1
Halve, pit, and chop the nectarines.
2
In a heavy saucepan, combine the chopped nectarines, sugar, and water.
3
Bring to a boil, stirring, then reduce heat and cook at a slow boil for 15 minutes, stirring occasionally.
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
In a small saucepan, sprinkle the unflavored gelatin over the lemon juice and peach schnapps.
6
Let the gelatin soften for 5 minutes, then heat over low heat, stirring, until the gelatin has completely dissolved.
7
Stir the gelatin mixture into the nectarine puree, blending well.
8
Let the nectarine mixture cool to room temperature.
9
In a chilled bowl, beat the heavy cream until it holds soft shapes (soft peaks).
10
Gently fold the whipped cream into the cooled nectarine mixture.
11
Trim the prepared Genoise cake and cut it horizontally into three layers.
12
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.
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
Pour half of the nectarine mousse over the cake layer.
15
Top with a second layer of Genoise and brush with the remaining peach syrup.
16
Pour the remaining mousse over the cake. Tap the side of the pan to release air bubbles and smooth the surface.
17
Chill the cake for 2 hours, or until set.
18
For the glaze: Sprinkle the gelatin for the glaze over the cold water for the glaze and let soften for 5 minutes.
19
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.
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
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
While the cake chills, grind the remaining Genoise layer into fine crumbs in a food processor.
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
Cut the nectarine for garnish into thin slices and arrange them decoratively on top of the cake in a pinwheel pattern.
25
Brush the reserved glaze over the nectarine slices. Chill, covered, for 1 hour, or until the new glaze is set.
26
Run a thin knife around the edge of the pan and remove the springform ring.
27
Working over wax paper, coat the sides of the cake with the toasted crumbs.
28
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.

Read it online: https://www.chefs-mate.com/recipe/gateau-de-mousse-a-la-nectarine-2/