For the chocolate sauce


  • 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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