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Nectarine & strawberry pots

Nectarine & strawberry pots

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  • Preparation and cooking time
    • Prep:
    • Plus chilling time
  • Easy
  • Serves 4

Based on a traditional Russian dessert with sweet mascarpone and finshed with a naughty warm chocolate sauce

Nutrition:
HighlightNutrientUnit
kcal844
fat75g
saturates38g
carbs33g
sugars15g
fibre4g
protein10g
low insalt0.2g
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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

Method

  • 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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A star rating of 4 out of 5.1 rating
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