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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 mins

pint blueberries, plus more for serving

5 tbsp. granulated sugar, divided

1 tbsp. plus 1 tsp fresh lemon juice

12 oz. ripe nectarines, diced

1 c. heavy cream, cold

8 oz. crème fraîche

1/2 c. superfine sugar

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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.

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