MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Gateau de mousse a la nectarine
  Categories: Desserts
       Yield: 1 servings
            Nectarine mousse:
   1 1/2 lb Nectarines
     1/2 c  Sugar
       5 ts 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 ts Unflavored gelatin
     3/4 c  Peach preserves or jam
       3 tb Peach schnapps
   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
   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.
   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.
   a 1989 Gourmet Mag. favorite