Nectarines with velvety vanilla cream
Ingredients
- Step 1 568ml carton double cream
- Step 2 50g golden caster sugar
- Step 3 1 vanilla pod
- Step 4 3 tsp gelatine powder
- Step 5 300ml milk
- Step 6 4 ripe nectarines or peaches
- Step 7 juice of half a lemon
- Step 8 3-4 tbsp peach vodka or peach schnapps, optional
- Step 9 a few lemon balm or mint leaves, to decorate
Calories: 517
Carbohydrate: 20 g
Protein: 6 g
Fat: 46 g
Cook time: 30 minutes
Prep time: minutes
Total time: 30 minutes
Servings: 6
TAGS
Dessert
Dinner
Lunch
Treat
British
Josh Eagleton
10-30 minute
30-60 minute
6 serving
600 kcal or less
BBC Good Food
Dessert
Double cream
Fruit
Gelatine
Good Food
Lemon balm
Main
Maxine Clark
Nectarine
Nectarine
peach
peach
Pudding
Quick
Vanilla pod
Vanilla pod
Directions
- Step 1 Sprinkle the gelatine over 3 tbsp cold water in a small, heatproof bowl. Leave to stand for a few minutes until spongy, then place the bowl in a pan of gently simmering water until the gelatine dissolves. Set aside.
- Step 2 Pour the cream into a saucepan and tip in the sugar. Split the vanilla pod in half lengthways, scrape out the black seeds and whisk into the cream. Set the pan over a medium heat and bring the cream to the boil. Take the pan off the heat and stir in the gelatine.
- Step 3 Pour the milk into the hot cream, give it all a good stir and leave to cool for an hour or so. Put the pan in the fridge for 1-2 hours until the cream just begins to thicken, stirring it every now and then to evenly distribute the vanilla seeds. Pour the cream into a 1-litre serving dish, cover and refrigerate for at least 5 hours (overnight is ideal) until completely set. The cream will sit in the fridge for up to two days.
- Step 4 To serve, halve, stone and thinly slice the nectarines, then toss with the lemon juice and peach vodka if using. Scatter the nectarine slices over the surface of the set cream. Serve immediately, decorated with lemon balm or mint leaves.