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Gateau De Mousse A La Nectarine

 
One serving costs about $16.66 One serving costs about $16.66 One serving costs about $16.66

$16.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

Gateau De Mousse A La Nectarine might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 3378 calories, 20g of protein, and 135g of fat per serving. This recipe serves 1 and costs $16.66 per serving. 1 person has tried and liked this recipe. If you have cup peach schnapps, sugar, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Try Gâteau de Sirop, Blueberry Gateau, and Gâteau de Sirop for similar recipes.

Ingredients

Servings:
1.25 tsps
1.25 tsps unflavored gelatin
unflavored gelatin
1.5 cups
1.5 cups heavy cream
heavy cream
0.25 cups
0.25 cups lemon juice
lemon juice
1.5 lb
1.5 lb nectarines
nectarines
0.75 cups
0.75 cups peach preserves
peach preserves
1 cup
1 cup peach schnapps
peach schnapps
3 Tbsps
3 Tbsps peach schnapps
peach schnapps
0.5 cups
0.5 cups sugar
sugar
1.25 tsps unflavored gelatin
1.25 tsps
unflavored gelatin
1.5 cups heavy cream
1.5 cups
heavy cream
0.25 cups lemon juice
0.25 cups
lemon juice
1.5 lb nectarines
1.5 lb
nectarines
0.75 cups peach preserves
0.75 cups
peach preserves
1 cup peach schnapps
1 cup
peach schnapps
3 Tbsps peach schnapps
3 Tbsps
peach schnapps
0.5 cups sugar
0.5 cups
sugar

Equipment

food processor
food processor
wax paper
wax paper
sauce pan
sauce pan
knife
knife
sieve
sieve
bowl
bowl
oven
oven
frying pan
frying pan
food processor
food processor
wax paper
wax paper
sauce pan
sauce pan
knife
knife
sieve
sieve
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. 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. 2Chill 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.
  2. 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.
  3. 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.
  4. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $16.66
Ingredient
1.25 teaspoons unflavored gelatin
1.5 cups heavy cream
¼ cups lemon juice
1.5 pounds nectarines
¾ cups peach preserves
1 cup peach schnapps
3 tablespoons peach schnapps
½ cups sugar
Price
$0.36
$1.94
$0.41
$3.01
$1.97
$7.44
$1.40
$0.14
$16.66

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

Disclaimer

Nutritional Information

Quickview
3377 Calories
19g Protein
134g Total Fat
427g Carbs
23% Health Score
Limit These
Calories
3377
169%

Fat
134g
207%

  Saturated Fat
82g
515%

Carbohydrates
427g
143%

  Sugar
344g
382%

Cholesterol
489mg
163%

Sodium
228mg
10%

Get Enough Of These
Protein
19g
40%

Vitamin A
7510IU
150%

Vitamin C
84mg
103%

Vitamin E
9mg
63%

Fiber
14g
58%

Potassium
1897mg
54%

Copper
0.99mg
49%

Vitamin B2
0.81mg
48%

Phosphorus
453mg
45%

Vitamin B3
7mg
40%

Calcium
331mg
33%

Magnesium
101mg
25%

Vitamin K
26µg
25%

Manganese
0.49mg
24%

Vitamin B1
0.37mg
24%

Vitamin B5
2mg
23%

Folate
90µg
23%

Iron
3mg
19%

Vitamin B6
0.34mg
17%

Vitamin D
2µg
17%

Zinc
2mg
15%

Selenium
9µg
14%

Vitamin B12
0.64µg
11%

covered percent of daily need

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