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Gateau De Mousse A La Nectarine

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CATEGORY CUISINE TAG YIELD
Dairy Desserts 1 Servings

INGREDIENTS

Nectarine mousse:
1 1/2 lb Nectarines
1/2 c Sugar
5 t 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 t Unflavored gelatin
3/4 c Peach preserves or jam
3 T Peach schnapps

INSTRUCTIONS

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.

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