Peach Melba pots

Peach Melba pots

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Makes 6

A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits

Nutrition and extra info

Nutrition info

Nutrition per pot

kcalories
571
protein
6g
carbs
39g
fat
44g
saturates
26g
fibre
2g
sugar
39g
salt
0.1g

Ingredients

  • 140g mascarpone
  • 200g Greek-style yogurt
  • 3 tbsp icing sugar, sifted
  • pinch of ground cloves
  • few drops of vanilla extract
  • 300ml double cream
  • 300ml Peach Melba jam (see 'goes well with...' below, or use a mixture of raspberry and peach jams)
  • 3 peaches, each sliced into 8
  • 150g punnet raspberries
  • 1½ tbsp roasted chopped hazelnuts
  • biscotti or amaretti biscuit, to serve

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Method

  1. Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape – you want it to be soft and pillowy, so be careful not to take it too far.
  2. Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.

Recipe from Good Food magazine, August 2013

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