- 6 cups chopped nectarines (choose very ripe fruit)
- 1 cup sugar (more or less to your taste)
- 1 tablespoon lemon juice
- 1/3 cup cold water
- 2 envelopes gelatin
- 2 tablespoons Cointreau or Grand Marnier (optional)
- 2 cups heavy cream
- Fresh berries
- Mint leaves
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.
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