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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