Peach Melba pots

This re­ally is a cheat’s dessert. Adding some ground cloves gives the dish a mel­low warmth, but don’t get car­ried away, as it can be quite in­tense.


Makes 6 Prep 15 mins No cook

140g mas­car­pone 200g Greek-style yo­gurt 3 tbsp ic­ing su­gar, sifted pinch ground cloves few drops vanilla ex­tract 300ml dou­ble cream 300g rasp­berry jam 3 ripe peaches, each sliced

into eight pieces 150g pun­net rasp­ber­ries 1½ tbsp roasted chopped hazel­nuts bis­cotti or amaretti bis­cuits, to serve

1 Put the mas­car­pone, yo­gurt, su­gar, ground cloves and vanilla ex­tract in a large bowl. Beat us­ing a bal­loon whisk un­til the mix­ture is smooth, then pour in the cream and whisk again un­til the mix­ture just holds its shape – you want it to be soft and pil­lowy, so be care­ful not to take it too far and over-whisk.

2 Put a lit­tle jam in the bot­tom of six small glasses or pots, top with some of the cream mix­ture, then four peach slices and some more jam. Fol­low this with an­other layer of the cream, a driz­zle of jam and fi­nally the rasp­ber­ries. Can be made up to this step and chilled in the fridge for up to five hours.

3 Scat­ter over the hazel­nuts and serve with bis­cotti or amaretti bis­cuits on the side. PER POT 571 kcals, fat 44g, sat­u­rates 26g, carbs 39g, sug­ars 39g, fi­bre 2g, pro­tein 6g, salt 0.1g

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