Nectarine semifreddo in Nordic Ware mold

Today's recipe is perfect: delicious, refreshing, and no need to turn on the oven! Beatriz, author of To Be Gourmet, presents a nectarine semifreddo with a very original presentation thanks to the uses the Nordic Ware molds. Don't miss it!

Nordic Ware Mini-Anniversary mold

If there's one thing I like in the kitchen it's researching and discovering things for myself; not only with ingredients and recipes, but also with tools, cookware, the gadgets. I always think you can get much more out of them than they seem to offer.

The Nordic Ware molds are special. I have them hanging on the kitchen wall, like ceramic plates used to be displayed, and they look great; besides freeing up space in the 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 put them away until September. That's how I started planning today's recipe. A nectarine semifreddo that, as its name already suggests, only needs refrigeration.

Ingredients

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

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 blend them with the previous mixture. We add one of them with its skin.
3. Pour everything into a bowl, and put our our Nordic Ware aluminum "Mini Anniversary Bundt" mold in the freezer, so it's very cold when lining it with plastic wrap. It's easier this way to place it well and have it stick into the crevices.
4. Whip the cream and gently add it to the bowl, then begin folding with enveloping motions.
5. Remove the mold from the freezer and for each small bundt cut a piece of plastic wrap about 20 cm long and line the inside of the first cavity.
6. Pour the purée we've prepared into that cavity.
7. To be able to work comfortably, return the mold to the freezer for about 10 minutes so that when you take it out again it's easier to line the next cavity, and so on until finished. You can also do them all in a row (if you don't want to waste so much time) but I found it more convenient this way because you can handle the mold without fear of moving the contents of the other bundts.
8. Leave in the freezer for at least 4 hours.
9. Unmold just before serving, gently pulling on the edges of the plastic wrap.

This fruit dessert is fresh and delicious. It melts quickly, which is why we call it a semifreddo; it is softer and creamier than ice cream. You can also add gelatin to help it hold its shape longer if desired.