- 250g pot mascarpone cheese
- 1 tsp vanilla extract
- zest of a large orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2-4 tbsp icing sugar, to taste
- 85g flaked almonds, toasted
- 2 ripe nectarines, hlaved, stoned and thinly sliced
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
- 100g strawberries, hulled and thinly sliced
Once available in Britain for just a brief period during the summer, strawberries are now a year…
For the chocolate sauce
- 100g bar dark chocolate (70% cocoa solids)
- 142ml carton of double cream
- 25g unsalted butter
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.
In the prepared ramekins, carefully layer up the cheese mixture with the nectarines and strawberries. Level the tops and chill for at least 1hr.
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.
To serve, run round the ramekins with a sharp knife then unmould onto plates. Top with remaining almonds and drizzle with warm chocolate sauce.