Nectarine semifreddo in mold Nordic Ware

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

Nordic Ware mini-anniversary mold

If there is one thing I like about cooking, it is to investigate and discover things for myself; not only with the ingredients and 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 to be.

Nordic Ware baking pans are special. I have them hanging on the kitchen wall, like I used to do with ceramic dishes, and you can't believe how nice they look, and they also free up space in cupboards and drawers.

I use them a lot to bake the most beautiful cakes in the world and when the heat and summer came, 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 suggests, only needs to be kept in the refrigerator .

Ingredients

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

Preparation

1. We separate the yolks from the whites and beat them with the sugar until they turn white.
2. Peel 3 of the 4 nectarines, cut them into pieces and blend them with the previous mixture. Add one of them with its skin.
3. We pour everything into a bowl and put our Nordic Ware “Mini Anniversary Bundt” aluminum mold in the freezer, so that it is very cold when we line it with plastic wrap. This makes it easier to place it properly and for it to stick to the grooves.
4. We beat the liquid cream and carefully add it to the bowl, then begin mixing with circular movements.
5. We take the mold out of the freezer and for each small bunt we cut a piece of film about 20 cm and line the inside of the first of the holes.
6. We pour the puree that we have prepared into that hole.
7. In order to be able to maneuver it easily, we put the mold back in the freezer for about 10 minutes so that when we take it out again it is easier to line the next hole, and so on until we finish. We can also make them all in a row (if we don't want to waste so much time) but I found it more comfortable this way because you can manipulate the mold without fear of the contents of the other bunts moving.
8. Leave in the freezer for at least 4 hours.
9. Unmold just before serving, gently pulling the edges of the cling film.

This fruit dessert is fresh and delicious. It melts quickly, which is why we call it semifreddo ; it is softer and creamier than ice cream. You can also add gelatin to make it last longer if you want.