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Homemade Nectarine Cream Mold

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Ingredients
  Vegetable oil 2 Teaspoon
  Nectarines 6 Medium, peeled, stoned and finely chopped
  Ground allspice 1⁄8 Teaspoon
  Icing sugar 3 Ounce
  Brandy 2 Tablespoon
  Gelatin 1⁄2 Ounce, dissolved
  Hot water 4 Tablespoon
  Double cream 10 Fluid Ounce
Directions

Grease a 2 pint [1 1/2 quart] mould with the oil.
Place the mould, upside down, on kitchen paper towels to drain.
In a mixing bowl, combine the nectarines, allspice, sugar, brandy and gelatine.
In a small mixing bowl, beat the cream with a wire whisk or rotary beater until it forms stiff peaks.
Fold the cream into the fruit mixture.
Spoon the mixture into the prepared mould.
Place the mould in the refrigerator to chill for 2 hours or until the dessert has set and is firm.
To unmould the dessert, run a knife around the edge to loosen the sides.
Place a serving plate, inverted, over the mould and reverse the two, giving a sharp shake.
The cream should slide out easily.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian

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