Blueberry & Nectarine Semifreddo Halfway between mousse and ice cream, this velvety semi-frozen treat gets served sliced instead of scooped.
Note: total time does not include freezing time.
10 servings : 1 hour 0 mins
- Line two 5 1/2- by 3 1/2-in. mini loaf pans with plastic wrap, leaving a 2- to 3-in. overhang on all sides.
- In a small saucepan, combine blueberries, 3 Tbsp granulated sugar, and 1 Tbsp lemon juice. In a second small saucepan, combine nectarines, remaining 2 Tbsp sugar, and remaining 1 tsp lemon juice. Simmer both, stirring occasionally, smashing blueberry mixture with back of spoon, until each is thickened, about 10 minutes for nectarine sauce and 15 minutes for blueberry sauce.
- Transfer nectarine mixture to a food processor and puree until smooth. Transfer to a measuring cup. Add blueberry mixture to food processor and puree until smooth. Let sauces cool.
- In a large bowl, beat cream, crème fraîche, and superfine sugar until soft peaks form, 4 to 5 minutes. Transfer half of mixture to a second bowl and fold in 2 Tbsp blueberry sauce. Fold nectarine sauce into remaining cream mixture.
- Spread blueberry cream in bottoms of prepared pans; freeze until set, 15 minutes. Divide remaining blueberry sauce between pans and freeze until set, 30 minutes.
- Top with nectarine cream and freeze until set, at least 8 hours and up to 2 days. To serve, turn upside down, then peel away plastic wrap.
COST PER SERVING: $1.74
PER SERVING: 260 calories, 18 g fat (11 g saturated fat), 2 g protein, 15 mg sodium, 25 g carbs, 1 g fiber
SEMI-FROZEN: This Italian dessert, with a soft, velvety texture that puts it halfway between mousse and ice cream, is made by whipping together cream and crème fraîche.