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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 dessert
spoonacular Score:19%

Spoonacular Score: 19%

 

Gateau De Mousse A La Nectarine is a gluten free dessert. This recipe serves 1 and costs $16.66 per serving. One serving contains 3324 calories, 23g of protein, and 131g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. Head to the store and pick up peach schnapps, peach schnapps, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 58%. Users who liked this recipe also liked Gâteau de Sirop, Gâteau de Sirop, and Gâteau de Chocolate.

Mousse works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

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

Nutritional Information

Quickview
3323 Calories
22g Protein
131g Total Fat
418g Carbs
23% Health Score
Limit These
Calories
3323k
166%

Fat
131g
202%

  Saturated Fat
82g
514%

Carbohydrates
418g
139%

  Sugar
354g
394%

Cholesterol
403mg
134%

Sodium
277mg
12%

Get Enough Of These
Protein
22g
46%

Vitamin A
7510IU
150%

Vitamin C
67mg
82%

Vitamin B2
1mg
64%

Fiber
13g
53%

Vitamin E
7mg
52%

Copper
0.98mg
49%

Phosphorus
439mg
44%

Potassium
1492mg
43%

Vitamin B3
8mg
40%

Vitamin D
5µg
38%

Calcium
307mg
31%

Selenium
18µg
26%

Magnesium
101mg
25%

Manganese
0.49mg
24%

Folate
96µg
24%

Vitamin B1
0.36mg
24%

Vitamin K
25µg
24%

Vitamin B5
2mg
23%

Iron
3mg
21%

Vitamin B6
0.37mg
19%

Zinc
2mg
17%

Vitamin B12
0.57µg
10%

covered percent of daily need

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