Name: Nectarine & strawberry pots
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 250g pot mascarpone cheese; 1 tsp vanilla extract; zest of a large orange; 2-4 tbsp icing sugar to taste; 85g flaked almonds toasted; 2 ripe nectarines hlaved, stoned and thinly sliced; 100g strawberries hulled and thinly sliced; 100g bar dark chocolate (70% cocoa solids); 142ml carton of double cream; 25g unsalted butter

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Nectarine & strawberry pots

Nectarine & strawberry pots

Lesley Waters

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Serves 4

Easy

Prep: 15 mins

Plus chilling time

A star rating of 4 out of 5.1 ratingRate

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Based on a traditional Russian dessert with sweet mascarpone and finshed with a naughty warm chocolate sauce

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Ingredients

Nutrition

Units:

MetricUS

250g pot mascarpone

cheese
1 tsp vanilla extract
zest of a large orange
2-4 tbsp icing sugar

to taste
85g flaked almonds

toasted
2 ripe nectarines

hlaved, stoned and thinly sliced
100g strawberries

hulled and thinly sliced

For the chocolate sauce

100g bar dark chocolate

(70% cocoa solids)
142ml carton of double cream
25g unsalted butter

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Nutrition: per serving

kcal844
fat75g
saturates38g
carbs33g
sugars15g
fibre4g
protein10g
salt0.2g

low

Method

step 1

Line 4 x 150ml ramekin dishes with cling film. Beat the mascarpone until soft and creamy, then mix in the vanilla extract, orange zest and icing sugar to taste. Fold in 50g/2oz of the almonds.
step 2

In the prepared ramekins, carefully layer up the cheese mixture with the nectarines and strawberries. Level the tops and chill for at least 1hr.
step 3

To make the sauce, put the chocolate, cream and butter in a small pan and stir over a low heat until melted. Don’t leave the pan as the chocolate will turn grainy if it gets too hot. Once melted, stir in 2 tbsp of hot (not boiling) water.
step 4

To serve, run round the ramekins with a sharp knife then unmould onto plates. Top with remaining almonds and drizzle with warm chocolate sauce.

Recipe from Good Food magazine, August 2005

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