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Gateau De Mousse A La Nectarine
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Rating: 4.1/5 (9 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: French
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 214
% Daily Value**
Total Fat 4g
6%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 95mg
32%
Sodium 145mg
6%
Total Carbohydrate 39g
13%
Dietary Fiber 1g
3%
Sugars 28g
Protein 4g
Vitamin A  6%Vitamin C  14%
Calcium  2%Iron  3%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gateau De Mousse A La Nectarine

Date Added: March 27, 2016
This recipe takes some time but is well worth the effort as it will look fantastic and taste even better! None of the techniques used are difficult but you will need to plan ahead as this is not a cake to be rushed.

Ingredients:

1 1/2 lb Nectarines
1/4 cup Sugar
1/2 cup Sugar
1/2 cup Peach Schnapps
1/4 cup Lemon Juice
6 1/4 teaspoons Unflavored Gelatin
3/4 cup Peach Jam
1 1/2 cups Heavy Cream well chilled
3 tablespoons Peach Schnapps
4 Eggs
2/3 cup Sugar
2/3 cup Flour
1/2 teaspoon Salt
1 teaspoon Vanilla
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Directions:

1. Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water.

2. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes.

3. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids.

4. 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.

5. Stir gelatin into nectarine puree, blending the mixture well.

6. 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.

7. Trim the Genoise and cut it into three layers, horizonally.

8.
Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water.

9. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps.

10. Let the syrup cool to room temperature.
Genoise Cake:
In a metal bowl, whisk together the eggs and sugar.

11. Set bowl on a pan of simmering water, and whisk mixture until it is warm and the sugar is dissolved.

12. Remove bowl from pan and, with an electric mixer, beat at moderate speed for 10-15 minutes or until it is triple in volume and cooled to room temperature.

13. Meanwhile, sift flour with salt onto a sheet of wax paper.

14. In a bowl, combine the vanilla and butter. Sift and fold flour mixture into the egg mixture in batches until the mixture is just combined.

15. Stir a fourth of the mixture into the butter, and fold the butter mixture back into the batter.

16. Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter the paper and dust with flour, shaking out the excess.

17. Pour batter into the pan, smoothing the top.

18. Bake in the middle of a preheated 350f oven for 30-35 minutes or until a tester comes out clean.

19. Let the cake cool in the pan on a rack for 5 minutes, then remove side of pan, and invert onto the rack.

20. Remove paper carefully and let cake cool completely.

21.
Assembly:
Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup.

22. Pour half the mousse over the cake and top it with another layer of Genoise.

23. 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.

24. 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.

25. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute.

26. 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.

27. 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.

28. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs.

29. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden.

30. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern.

31. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set.

32. Run a thin knife around the edge of the pan and remove the side of the pan.

33. Working over a sheet of wax paper, coat sides of cake with the cake crumbs.

34. Let cake stand at room temperature for 20 minutes before serving.

Comments on Gateau De Mousse A La Nectarine Recipe:

Posted by a Visitor - December 10, 2012
The amounts for the gelatin need to be more specific as it is used partly in the mousse and also in the glaze
Posted by a Visitor - November 12, 2012
This recipe appeared in the July 1989 issue of Gourmet Magazine, and I finally made it last week. It was terrific, but the genoise cake recipe included in the recipe was a complete failure for me -- the bottom was doughy, gooey and inedible. I had to go buy a cake layer! Make the gateau, but use a different recipe for the genoise layer.
Posted by a Visitor - September 12, 2012
This is one of my favorite cakes and is requested by friends often. It is time-consuming so start early but the results all well worth the time required.
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Dietary Notes:
This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, MSG, Sulfites, Peach, Nectarine, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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