Name: Mascarpone cream with nectarine sauce
Yield: 6 servings
Cuisine: Dairy
Ingredients: 2.00 eggs just the yolks; 125.00 ml castor sugar; 200.00 g mascarpone cheese or cream cheese; 150.00 ml cream thick; 7.00 ml Sheridans gelatine; 15.00 ml water cold; 150.00 g nectarines sliced; 75.00 ml water; 15.00 ml sugar; van der hum liqueur

Recipe Disclaimer

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Ingredients (10)

2.00	eggs — just the yolks
125.00 ml	castor sugar
200.00 g	mascarpone cheese — or cream cheese
150.00 ml	cream — thick
7.00 ml	Sheridans gelatine
15.00 ml	water — cold

SAUCE

150.00 g	nectarines — sliced
75.00 ml	water
15.00 ml	sugar
	van der hum liqueur

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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.