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1
Whisk yolks, sugar and cup water in large metal bowl to blend.
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2
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 170F., about 4 minutes.
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3
Remove bowl from over water.
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4
Scrape seeds from vanilla bean into egg mixture.
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5
Using electric mixer, beat until mixture is cool and thick, about 5 minutes.
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6
Mix in peel.
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7
Beat cream in another large bowl until soft peaks form.
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8
Add Grand Marnier; beat until stiff peaks form.
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9
Fold into cooled mousse mixture.
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10
Cover; freeze until firm, at least 6 hours or overnight.
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11
(Can be made 1 week ahead.
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12
Keep frozen.)
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13
Brush six 3/4-cup custard cups with some melted butter.
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14
Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel).
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15
Brush phyllo sheet with melted butter.
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16
Top with second phyllo sheet.
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17
Brush with melted butter.
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18
Cut phyllo stack into six 5-1/2 to 6-inch squares.
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19
Press 1 square stack, buttered side down, into each cup.
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20
Repeat buttering, stacking and cutting with remaining 2 phyllo sheets.
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21
Press 1 square stack, buttered side down, atop first stack in each cup, positioning corners at different angles and extending over edges of cups.
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22
Brush phyllo with butter.
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23
(Can be made 4 hours ahead.
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24
Let stand at room temperature.)
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25
Preheat broiler.
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26
Stir preserves in small saucepan over medium-low heat until melted.
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27
Arrange nectarine slices on baking sheet.
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28
Brush generously with some of apricot preserves.
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29
Broil just until glaze bubbles, moving baking sheet if necessary for even broiling, about 2 minutes.
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30
Cool nectarines on baking sheet.
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31
Combine almond paste, yolk, 1 tablespoons butter, flour and vanilla in processor.
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32
Process until smooth.
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33
Preheat oven to 375F.
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34
Divide almond filling among phyllo cups (layer will be thin).
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35
Place cups on baking sheet.
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36
Bake until filling is set and phyllo is golden, about 10 minutes.
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37
Cool 15 minutes.
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38
Gently remove phyllo cups from custard cups; place on plates.
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39
Melt preserves over low heat.
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40
Arrange nectarine slices atop almond filling.
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41
Brush with preserves.
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42
Place scoop of frozen mousse alongside.
