Nectarine semifreddo in mold Nordic Ware

Today's recipe is ideal: delicious, refreshing and without the need to turn on the oven! Beatriz, author of To Be Gourmet , presents us with a nectarine semi-freddo with a very original presentation thanks to the use of Nordic Ware moulds. Do not miss it!

Nordic Ware mini-anniversary mold

If there is something that I like in the kitchen, it is to investigate and discover things for myself; not only with the ingredients and the recipes, but also with the tools, the kitchenware, the pots and pans. I always think that you can get much more out of them than they appear.

Nordic Ware molds are special. I have them hanging on the kitchen wall, as they used to do with ceramic plates, and don't you see how good they look; in addition to freeing up space in cabinets and drawers.

I use them a lot to bake the most beautiful cakes in the world and when the heat and summer arrived, I didn't want to say goodbye to them until September. That's how I started planning today's recipe. A nectarine semifreddo that, as its name already suggests , only needs a refrigerator .

Ingredients

• 4 nectarines
• 400 ml of liquid cream 35% mg
• 6 egg yolks size M or L
• 200g of sugar
• A splash of vanilla essence

Preparation

1. Separate the yolks from the whites and beat them with the sugar until pale.
2. Peel 3 of the 4 nectarines, cut them into pieces and crush them together with the previous mixture. We added one of them with its skin.
3. We dump everything into a bowl, and we put our aluminum mold "Mini Anniversary Bundt" from Nordic Ware in the freezer, so that it is very cold at the time of covering it with transparent film. It is easier this way to place it well and that it sticks in the crevices.
4. We beat the liquid cream and carefully add it to the bowl, to begin mixing with enveloping movements.
5. Take the mold out of the freezer and for each small bunt cut a piece of film about 20 cm and line the inside of the first hole.
6. We pour the puree that we have prepared in that hole.
7. To be able to maneuver comfortably, we return the mold to the freezer for about 10 minutes so that when it is removed again it is easier to line the next hole, and so on until finished. We can also do them all in a row (if we don't want to waste so much time) but it was more comfortable for me this way because the mold can be manipulated without fear of the content of the other bunts moving.
8. Leave at least 4 hours in the freezer.
9. Unmold just before serving, gently pulling the edges of the plastic wrap.

This fruit dessert is fresh and delicious. It melts quickly, that's why we call it semifreddo ; it is smoother and creamier than ice cream. You can also add gelatin to keep it longer if desired.