This is my mother’s favorite recipe for mousse. It came from a New Jersey friend. She originally made it using strawberries but I have adapted it for nectarines. The nectarines are in season right now and incredibly sweet this year with the hot summer weather we have had. The mousse tastes best when allowed to sit overnight so the flavors can mature. The recipe can easily be doubled.
3 large nectarines, peeled and sliced to make 2 cups
2 large egg whites, room temperature
1/4 tsp. cream of tartar
pinch of kosher salt
2 c. heavy cream
1-1/4 c. powdered sugar, sifted
1/4 tsp. almond emulsion or extract
2 drops vanilla extract
1/4 tsp. nutmeg plus extra for garnish
1/8-1/4 tsp. cinnamon
Place sliced nectarines in a food processor and pulse to a purée. Set aside. In a mixing bowl combine egg whites, cream of tartar, and salt. Beat until stiff peaks form. Set aside. Whip the heavy cream with powdered sugar until stiff. In a large bowl combine nectarine purée with almond emulsion, vanilla, nutmeg, and cinnamon. Fold stiff egg whites into the fruit mixture. Fold in the cold whipped cream. Place in individual bowls or a large serving bowl. Sprinkle with freshly grated nutmeg and chill 3 hours or overnight until set. Serves 4.