John Myers
Semi-frozen from Nectarine / Apricot
The perfect semi-frozen from nectarine / apricot recipe with a picture and simple step-by-step instructions.
- 250 g Apricot fresh
- 2 piece Fresh nectarine
- 3 tbsp Vanilla powdered sugar in-house production
- 250 g Cream of sour cream
- Peel, stone and chop the fruit.
- In the food processor, puree the fruit to a fine pulp, gradually stir in the powdered sugar.
- Finally add the sour cream and stir the mixture until creamy.
- Fill the creamy mass into a frozen food box lined with cling film and then put it in the freezer.
- After one hour stir the mixture and then place it in the freezer for another 3 hours. When the mass is frozen through, but still relatively soft, it is tastiest. Then serve as a dessert. Please do it, it tastes delicious.
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