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Gateau De Mousse a la Nectarine


Gateau De Mousse a la Nectarine recipe















Nectarine mousse
1 ½ pounds nectarines
½ cup sugar
5 teaspoons gelatin, unflavored
¼ cup lemon juice
¼ cup peach schnapps
1 ½ cups heavy whipping cream
well chilled
1 cake genoise
see recipe
Peach syrup
¼ cup sugar
cup peach schnapps
Peach glaze
1 ¼ teaspoons gelatin, unflavored
¾ cup peach jam
3 tablespoons peach schnapps


Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and ½ cup water.

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

In a food processor, purée 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 purée, 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 ¼ cup water.

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

Let the syrup cool to room temperature.


Center one layer in the bottom of a 9½ 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 tablespoon 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.


Pour all but about 2 tablespoon 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 to 8 minutes or until they are golden.


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.


* not incl. in nutrient facts

Add review




United States

I would like to note that this recipe was originally printed in “Gourmet Magazine” over 25 years ago and has been one of my long-standing favorites. (I would correct its category of “Mexican” recipe; it is based on European baking techniques and style.) It is a fabulous and impressive dessert, but time-consuming in its preparation and not for the faint of heart! There are a number of periods when refrigeration for 2 or more hours is required before you can proceed to the next step of the recipe. This is definitely not a recipe to tackle the same day you plan to cook the feast! However, all the effort you put into it is well worth the outcome! The texture and flavor are to die for and heaven in every bite! So come prepared to hunker down in your kitchen for day to prepare a creation that looks and tastes like it came out of the kitchen of the pastry chef in the world! Psssssst.....yours!!!!!

over 3 years ago

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 13257% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 9mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 7%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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