Serves: 4
Preparation time: 30 minutes, plus chilling time
Oven temperature: 200^oC
Roasting time: 10 minutes

Mousse

• 10ml gelatine
• 150g (180ml) sugar
• 1 vanilla pod (optional)
• 75g (125ml) cornflour
• 3ml vanilla extract
• 375ml cream

 

 

Nectarines

• 4 nectarines, halved and stoned
• 100ml honey
• ^1⁄2 lemon
• honeycomb, to serve (optional)
• pistachio nuts or almonds,chopped, to serve

1 Mousse Sprinkle the gelatine over 50ml water and set aside.

2 Add the sugar and 125ml water to a saucepan over medium heat. Stir to dissolve the sugar. Scrape the seeds from the vanilla pod if using and stir into the syrup.

3 Mix the cornflour with enough water to form a paste. Add a little syrup to the cornflour, then add it all to the saucepan. Simmer gently, stirring continuously until thick and the cornflour is cooked. Add the gelatine and stir until dissolved. Remove from the heat and leave to cool before stirring in the vanilla extract.

4 Whip the cream until soft peaks form. Fold into the cooled mixture. Set in a large bowl, or in individual bowls or glasses.

5 Nectarines Ten minutes before serving, place the nectarines in a roasting dish, cut side down. Drizzle with some honey and a squeeze of lemon juice. Roast for 10 minutes, until caramelised and just soft. Place on a serving platter. Drizzle with the remaining honey and sprinkle with nuts. Serve with the mousse, pieces of honeycomb and a dusting of icing sugar, or plate individual servings.

Good idea
If you prefer to use agar agar instead of gelatine, follow the recipe as for the gelatine but leave it to simmer for two minutes before removing from the heat to cool.

Words and image: Ideas magazine