For the cream
- 568ml carton double cream
- 50g golden caster sugar
- 1 vanilla pod
- 3 tsp gelatine powder
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
For the nectarines
- 4 ripe nectarines or peaches
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
- juice of half a lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3-4 tbsp peach vodka or peach schnapps, optional
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- a few lemon balm or mint leaves, to decorate
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.
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.
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.
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.