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Nectarine Cream Puddings with Coulis and Macadamia Nuts

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I have not made a dessert with nectarines before, and they were on special this week so I decided to try a nectarine creme - I used mainly yellow nectarines though did take a few white ones as well.

It is not too sweet as it does have some lemon in the Coulis, though it is quite rich.

I made them as separate small puddings as they are more attractive to serve that way!

Preparation Time: 20 minutes plus setting time
Cooking Time: 0 minutes
Makes: 6 servings

12 ripe nectarines
2 tbsp boiling water
1 tbsp gelatine
½ cup castor sugar
¾ cup double cream

For the coulis
¼ - ½ cup castor sugar
1 tbsp lemon juice
2 nectarines, stoned and sliced before serving
½ cup macadamia nuts

Take out the stones from the nectarines.

Put them in a food processor or blender and blend until smooth. Push the mixture through a fine strainer and strain into a bowl (this will leave the tiny bits of skin in the strainer).


Keep 2 cups of the puree and put the balance in the fridge.


Put the sugar and cream and two cups of nectarine puree into a bowl. Dissolve the gelatine in the hot water and add to this mixture, stirring thoroughly.


Put the mixture into about 4 - 6 small ramekins or moulds, which have been well oiled, particularly at the bottom.


Cover them and put in the fridge for about 3 hours or until set.

Nectarine coulis
With the remainder of the pureed nectarines, stir through the sugar and lemon juice.


When ready to serve, carefully unmould the brulee onto individual plates.

The top is uneven as I did not oil the bottom enough

Pour the coulis over each one, and decorate with the sliced nectarines and macadamia nuts.


#Summer food
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