Preparation time is 30minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
12
- 9 yellow nectarines
- 2 cups thickened cream
- 4 free range eggs
- 1 cup caster sugar
- 2teaspoons rose essence
- 125grams raspberries
- 80grams pistachio kernels, toasted, finely chopped
Description
Beat the summer heat with this refreshing dessert. Arrange juicy nectarines on top of the raspberry semifreddo and sprinkle with pistachios to tantalise the tastebuds.
Method
Step 1 of 5
Grease and line a 10x21cm (base) 7cm-deep loaf pan with baking paper, allowing paper to overhang on two sides to create handles. Using a small sharp knife, cut a cross in the base of 3 yellow nectarines. Reserve remaining nectarines. Place fruit in a heatproof bowl. Cover with boiling water and stand for 5 minutes or until skin lifts. Drain. Cool and then peel. Cut into wedges. Chop roughly.
Step 2 of 5
Using an electric mixer, beat cream in a large bowl until firm peaks form.
Step 3 of 5
Place egg yolks and egg whites in separate bowls. Add sugar and essence to egg yolks. Using an electric mixer, beat yolks until pale and creamy. Using clean beaters, beat egg whites until firm peaks form.
Step 4 of 5
Using a large metal spoon, gently fold cream into egg-yolk mixture, then fold in the egg whites. Add raspberries and chopped nectarine. Spoon into pan, then level surface. Cover and freeze for 8 hours or until set.
Step 5 of 5
Cut reserved nectarines into wedges. Remove semifreddo from the freezer. Turn out onto a serving plate. Arrange nectarines over the top of semifreddo. Sprinkle with pistachios. Serve.
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