Semifreddo with caramelized nectarines and raspberries

Another one seen on Italian TV... and delizioso.

Semifreddo with caramelized nectarines and raspberries
adapted from La Prova del Cuoco (by Ambra Romani)
time: 20 min preparation + 8 hours inactive 

 ingredients 
500 g (2 cups) yogurt, creamy type (Ambra suggested low fat, I used 7% fat)
4 medium nectarines, pitted and diced small
250 g (1/2 lb) raspberries
80 g (2/5 cup) sugar 
40 g (2 1/2 Tablespoons) butter
1 vanilla bean, opened and seeds scarped off
300 ml (1 1/4 cups) whipping cream
100 g (2/3 cups) powder sugar

 instructions 

Prepare nectarines. On a non-stick pan, incorporate butter with sugar. Turn the burner on medium/high (6 on a scale 0-10) and let the sugar butter melt without mixing (or touching). First, it will cook (bubbles) than it will crystallize and then it will melt. The whole process should last about 5 minutes (depending on how fast your burner works). Now, add nectarine pieces and vanilla seeds. Using a wooden spatula, mix the fruit with the caramel, that could have hardened (like candies) at this point, till caramel becomes liquid again (about 1-2 minutes). Take the pan off the heat. Remove nectarine pieces form the excess caramel and set them aside to cool completely (you can put them in the freezer).

Line a loaf form (28x11cm, 11x4inch) with parchment paper. To line a form: I cut a piece of paper large enough to line the form, crush it between my hands, soak it under running water, squeeze the water out, shake (gently) the paper to open.

In a medium bowl, using a large bubble whisk, beat cream till visible streaks appear.  Using a rubber spatula, slowly fold in sifted powder sugar. 

In a large bowl, pour in yogurt. Slowly fold in whipped cream, nectarines and raspberries. Pour the creamy mix into the prepared form. Cover it with the paper and set it in the freezer for minimum 8 hours. Take the semifreddo out about 20 minutes before serving. 

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• not often that I feel so determined but this butter caramel took 4 tries; the amounts (butter and sugar) were small enough to keep trying and keep dumping;
• oh men...but it was worth it;
• the caramelized nectarines gave the dessert an amazing, fruity-buttery flavor and the pieces remained soft after being frozen;
• the fruit needs to completely cold before adding to the whipped cream; if not the texture of the cream will be compromised (turn into liquid);
• the pictures above were taken after 8 hours in the freezer; next day, the dessert was frozen solid but still very possible to slice;
• it is recommended to let the dessert sit in room temperature for 10 minutes before consuming/serving to allow the slightly icy texture melt into a creamy delight.