Gateau De Mousse a La Nectarine

Directions

1. 1

   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 c

2. 2

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

3. 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. 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, stirr

5. 5

   Stir gelatin into nectarine puree, blending the mixture well

6. 6

   Let it cool to room temperature

7. 7

   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

8. 8

   Trim the Genoise and cut it into three layers, horizonally