Summertime Nectarine Mousse
Serves: 8 to 10
Looking for something to do with all that lovely fruit? Here’s an incredibly simple, refreshing and lovely way to make a hit with your family and friends. If you want to substitute peaches, dip them in boiling water for about 10 seconds, then submerge them in an ice bath. The peels should come off easily. Then proceed with the recipe.
- 6 cups chopped nectarines (choose very ripe fruit) Add to list
- 1 cup sugar (more or less to your taste) Add to list
- 1 tablespoon lemon juice Add to list
- 1/3 cup cold water Add to list
- 2 envelopes gelatin Add to list
- 2 tablespoons Cointreau or Grand Marnier (optional) Add to list
- 2 cups heavy cream Add to list
- Fresh berries Add to list
- Mint leaves Add to list
Place the nectarines, sugar and lemon juice in a food processor and puree until very smooth.
Place the cold water in a small saucepan and sprinkle the gelatin over the surface. Place the pan over low heat and stir until the gelatin is dissolved. Stir the gelatin mixture and the Cointreau (if using) into the nectarine mixture and allow to cool to room temperature.
Whip the cream until it forms soft peaks. Fold the cream into the nectarine mixture. Spoon the mousse into stemmed glasses, pretty dessert bowls or individual shot glasses layered with a few berries. Tuck a berry or two into the surface. Chill for at least 2 hours.
Garnish with slices of nectarine, a little dollop of additional whipped cream if you like and mint leaves.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 25, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.