A delicately flavoured cream, nectarine and brandy mixture, Nectarine Cream Mould makes a refreshing dessert. Serve it with whipped cream and Brandy Snaps.
Serve this rich and delectable Nectarine Cream Mould with whipped cream and Brandy Snaps as the perfect ending to that special dinner party.
2 teaspoons vegetable oil
6 medium-sized nectarines, peeled, stoned and finely chopped
½ teaspoon ground allspice
3 oz. icing sugar
2 tablespoons brandy
2 oz. gelatine dissolved in
4 tablespoons hot water
10 fl. oz. double cream
Using a pastry brush, grease a 2-pint mould with the oil. Place the mould, upside-down, on kitchen paper towels and set aside to drain.
In a medium-sized mixing bowl, com-bine the nectarines, allspice, sugar, brandy and the dissolved gelatine. Set aside.
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 at least 2 hours or until the mould has set and is firm to the touch.
To unmould the dessert, run a knife carefully around the edge of the mould to loosen the sides. Place a serving plate, inverted, over the mould and reverse the two, giving a sharp shake. The nectarine cream should slide out easily.