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Homemade Nectarine Cream Mold Recipe
|Vegetable oil||2 Teaspoon|
|Nectarines||6 Medium, peeled, stoned and finely chopped|
|Ground allspice||1⁄8 Teaspoon|
|Icing sugar||3 Ounce|
|Gelatin||1⁄2 Ounce, dissolved|
|Hot water||4 Tablespoon|
|Double cream||10 Fluid Ounce|
Serving size: Complete recipe
Calories 2295 Calories from Fat 1456
% Daily Value*
Total Fat 162 g249.6%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 32.1 mg1.3%
Total Carbohydrates 180 g60%
Dietary Fiber 14.6 g58.5%
Sugars 150.6 g
Protein 26 g51.3%
Vitamin A 56.6% Vitamin C 77.1%
Calcium 6.6% Iron 14.5%
*Based on a 2000 Calorie diet
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.