Make A lite and Summery Dessert!
Semifreddo is a traditional Italian dessert that combines whipped cream and custard into a frozen dessert. The result is a light and airy treat that’s not as dense as ice cream or frozen yogurt. Here, we fold in nectarine purée to complement the fresh nectarine slices that decorate the top.
Nectarine Semifreddo
Ingredients
6 ripe but firm nectarines, divided
6 large egg yolks
1/3 cup granulated sugar
1 tablespoon pure vanilla extract
1 1/2 cup heavy cream
2 tablespoons confectioners’ sugar
Directions
Line a 9x5-inch loaf pan with plastic wrap or 2 pieces of parchment paper, cut to fit both lengthwise and crosswise leaving a 4-inch overhang. Or line an 8x2-inch round cake pan with plastic wrap.
Pit and slice 2 of the nectarines. Arrange half of the nectarine slices in a single layer in the bottom of the pan. Reserve remaining slices.
Peel, pit and cut remaining nectarines into cubes and purée in a blender or food processor. You should have about 1 cup purée. Set aside.
Create a double boiler of sorts by filling a medium sauce pan with about 1 inch of water. Bring water to a simmer. In a large metal bowl, whisk together yolks, granulated sugar and vanilla. Set the bowl over the pan of simmering water and cook, whisking constantly until mixture has thickened and doubled in volume. Remove from the heat and whisk 1 to 2 minutes longer to cool. Fold nectarine purée into egg mixture until evenly blended.
Beat heavy cream and confectioners’ sugar on high speed in a large bowl just until soft peaks form. Keep cold until ready to use. Fold custard mixture into whipped cream, in thirds, just until blended. Carefully spread half of the mixture into the prepared pan. Arrange a single layer of the remaining nectarine slices and top with remaining cream mixture. Fold plastic wrap or parchment overhang over top to seal. Cover with additional layer of parchment or plastic wrap if necessary.
Freeze overnight. To serve, invert the pan onto a serving platter and gently remove the plastic wrap or parchment paper. Slice and serve immediately.
Share this recipe from A lite and Summery Dessert! with your friends and groups
6 ripe but firm nectarines, divided
6 large egg yolks
1/3 cup granulated sugar
1 tablespoon pure vanilla extract
1 1/2 cup heavy cream
2 tablespoons confectioners’ sugar
Directions
Line a 9x5-inch loaf pan with plastic wrap or 2 pieces of parchment paper, cut to fit both lengthwise and crosswise leaving a 4-inch overhang. Or line an 8x2-inch round cake pan with plastic wrap.
Pit and slice 2 of the nectarines. Arrange half of the nectarine slices in a single layer in the bottom of the pan. Reserve remaining slices.
Peel, pit and cut remaining nectarines into cubes and purée in a blender or food processor. You should have about 1 cup purée. Set aside.
Create a double boiler of sorts by filling a medium sauce pan with about 1 inch of water. Bring water to a simmer. In a large metal bowl, whisk together yolks, granulated sugar and vanilla. Set the bowl over the pan of simmering water and cook, whisking constantly until mixture has thickened and doubled in volume. Remove from the heat and whisk 1 to 2 minutes longer to cool. Fold nectarine purée into egg mixture until evenly blended.
Beat heavy cream and confectioners’ sugar on high speed in a large bowl just until soft peaks form. Keep cold until ready to use. Fold custard mixture into whipped cream, in thirds, just until blended. Carefully spread half of the mixture into the prepared pan. Arrange a single layer of the remaining nectarine slices and top with remaining cream mixture. Fold plastic wrap or parchment overhang over top to seal. Cover with additional layer of parchment or plastic wrap if necessary.
Freeze overnight. To serve, invert the pan onto a serving platter and gently remove the plastic wrap or parchment paper. Slice and serve immediately.
Nenhum comentário:
Postar um comentário