Nectarine & strawberry pots

Recipe uploaded by

Lesley Waters

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Recipe by Lesley Waters

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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.
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.
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.
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.

844 kcalories, protein 10g, carbohydrate 33g, fat 75 g, saturated fat 38g, fibre 4g, salt 0.2 g

Latest comments and suggestions

• Olga

  09 June 2009

  Olga commented on this recipe

  It's a great dessert but mascarpone cheese is not really known in Russia.

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• Hannah

  17 July 2009

  Hannah rated and commented on this recipe

  

  I made this recipe with the mascarpone cheese I had left over from the "creamy pesto chicken with roasted tomatoes" (both of which I made for 2 people). It was very nice, although I didn't make mine as "pretty" as Lesley did! I layered the fruit and cheese mix in glass dishes, and didn't do the chocolate sauce as I didn't have any cream, so I just shaved lots of dark chocolate over the top! Delicious and easy to make - will definitely do it again.

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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

FOR THE CHOCOLATE SAUCE

• 100g bar dark chocolate (70% cocoa solids)
• 142ml carton of double cream
• 25g unsalted butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

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

FOR THE CHOCOLATE SAUCE

• 100g bar dark chocolate (70% cocoa solids)
• 142ml carton of double cream
• 25g unsalted butter

844 kcalories, protein 10g, carbohydrate 33g, fat 75 g, saturated fat 38g, fibre 4g, salt 0.2 g

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