adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nectarine pastry dome
Nectarine pastry dome
0 Likes
Prep Time:
300 minutes
Cook Time:
45 minutes
Total Time:
345 minutes
Decadent fruit-filled dessert topped with a golden lattice pastry.
Ingredients:
  • 165g (3/4 cup) caster sugar
  • 175ml (3/4 cup) water
  • 700g ripe nectarines, cut into wedges, plus extra, to serve
  • 10.60 gm lemon juice
  • 40.00 gm water
  • 12.00 gm gelatine powder
  • 300ml thickened cream
  • 6 sheets frozen puff pastry, just thawed
  • 1 egg yolk, whisked
  • 20.00 gm caster sugar
  • 3.00 gm gelatine powder
  • 20.00 gm water
Instructions:
  • In a frying pan over medium heat, dissolve sugar in water. Add nectarine, then lower heat and cover. Cook for 5 minutes until slightly softened. Remove nectarine with a slotted spoon and let it cool. Simmer syrup for an additional 5 minutes until slightly thickened.
  • Prepare six dariole moulds by greasing them. Peel the skin off 12 nectarine wedges and place 2 wedges in each mould. Set aside 80ml (1/3 cup) of syrup. Blend the remaining syrup and nectarine until smooth, then strain to remove any remaining skin. Finally, stir in the lemon juice.
  • Add water to a heatproof jug and sprinkle with gelatine. Place the jug in a saucepan of simmering water, then stir the gelatine for 1-2 minutes until completely dissolved. Finally, incorporate the gelatine mixture into the nectarine puree.
  • Whip cream with electric beaters until soft peaks form. Gently fold the whipped cream into the nectarine mixture in two additions. Evenly distribute the mixture among the moulds. Chill in the fridge for at least 4 hours, preferably overnight, to allow it to set.
  • 1. Preheat oven to 200C/180C fan forced. 2. Brush pastry sheets with egg yolk and let them dry slightly. 3. Use a lattice pastry roller to cut the pastry sheets. 4. Cut a 22cm disc from each sheet. 5. Place a mound of foil on top of six 14cm (top measurement) ovenproof ceramic bowls to form a dome, then grease the foil. 6. Place a pastry disc over each foil-covered bowl, trimming any excess and pressing the edges together. 7. Place the bowls on a baking tray and bake for 20-25 minutes until golden. 8. Remove the pastry domes from the moulds. 9. In a saucepan over low heat, stir sugar, gelatine, and water until dissolved. Brush this glaze over the warm pastry. 10. Invert the creams onto plates, drizzle with reserved syrup, and top with a pastry dome. 11. Serve with extra nectarine on the side.

Similar Recipes