DOME, SWEET DOME

A GOLDEN LATTICE PASTRY IS THE CROWNING GLORY OF THIS CREAMY, FRUIT-FILLED DESSERT, SURE TO IMPRESS YOUR VALENTINE

NECTARINE PASTRY DOME Serves 6 INGREDIENTS

165g (3⁄4 cup) caster sugar

175ml (3⁄4 cup) water

700g ripe nectarines, cut into wedges, plus extra, to serve

2 tsp lemon juice

2 tbsp water

1 tbsp gelatine powder

300ml thickened cream

PASTRY DOME:

6 sheets frozen puff pastry, just thawed 1 egg yolk, whisked

1 tbsp caster sugar

1 tsp gelatine powder

1 tbsp water

METHOD

Stir sugar and water in a frying pan over medium heat until sugar dissolves. Add nectarine. Reduce heat to low. Cover. Cook for 5 minutes or until softened slightly. Remove nectarine using a slotted spoon. Cool. Simmer syrup for 5 minutes until thickened slightly.

Grease six 185ml (3⁄4 cup) capacity dariole moulds. Peel skin off 12 nectarine wedges. Place 2 wedges in the base of each mould. Reserve 80ml (1⁄3 cup) syrup. Blend remaining syrup and nectarine until smooth. Strain to remove skin. Stir in lemon juice.

Place water in a heatproof jug. Sprinkle with gelatine. Place jug in a saucepan of simmering water. Stir gelatine for 1-2 minutes or until dissolves. Stir into nectarine puree.

Use electric beaters to beat cream until soft peaks form. Fold cream into nectarine mixture in 2 batches. Divide among moulds. Place in fridge for 4 hours or overnight to set.

For domes, preheat oven to 200C/180C fan-forced. Brush pastry sheets with egg yolk. Dry slightly. Cut pastry with a lattice pastry roller. Cut a 22cm disc from each sheet. Place a mound of foil on top of six 14cm (top measurement) ovenproof ceramic bowls to form a dome. Grease foil. Place pastry over foil. Trim excess. Press edges together. Place bowls on a baking tray. Bake for 20-25 minutes until golden. Remove from moulds.

Stir sugar, gelatine and water in a saucepan over low heat until dissolved. Brush over warm pastry to glaze.

Invert creams on to plates. Drizzle with reserved syrup. Top with a pastry dome. Serve with extra nectarine.