Mascarpone cream with nectarine sauce

Recipe from: 1/7/1999 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 2
    egg yolks
  • 125
    ml
    castor sugar
  • 200
    g
    mascarpone or cream cheese
  • 150
    ml
    thick cream
  • 7
    ml
    gelatine
  • 15
    ml
    cold water
  • SAUCE
  • 150
    g
    nectarine slices
  • 75
    ml
    water
  • 15
    ml
    sugar
  • Van der Hum liqueur
 

Method

 
Beat the egg, egg yolks and sugar together until light and creamy. Add the mascarpone and mix with a wire beater until the mixture is just stiff and creamy. Add the cream and mix. Soak the gelatine in the cold water. Slowly heat a third of the mascarpone mixture in a small saucepan and add the gelatine. Stir until melted and add to the remaining mascarpone mixture. Stir and pour into small moulds or glass bowls. Chill until set. Cut the nectarines into smaller pieces. Heat the water and sugar until the sugar has dissolved. Bring to the boil. Add the nectarine pieces and boil until tender. Add liqueur to taste and cool. Rapidly dip the moulds in lukewarm water and turn out on a serving platter. Serve with sponge fingers, nectarine sauce and mint leaves. Serves 6.
 

Read more on: dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.