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White nectarine jelly with almond cream
White nectarine jelly with almond cream
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Create a delicious adult nectarine jelly to savor the seasonal fruit.
Ingredients:
  • 550g (2 1/2 cups) caster sugar
  • 375ml (1 1/2 cups) rose
  • 1 vanilla bean, split, seeds scraped
  • 8 white nectarines or small white peaches, halved, stoned
  • 7 x 5g gelatine leaves
  • 600ml pouring cream
  • 50g bitter almonds (see note)
  • 8 amaretti biscuits
Instructions:
  • In a wide saucepan, combine 440g (2 cups) sugar, wine, 625ml (2 1/2 cups) water, vanilla bean and seeds. Stir over medium heat until sugar dissolves, then bring to a boil. Add nectarines, cover with a round of baking paper and simmer gently for 12 minutes. Remove from heat and let the fruit cool in the syrup.
  • Peel and strain fruit; reserve vanilla bean. Boil one-third of syrup in a saucepan. Soak 5 gelatine leaves in cold water for 3 minutes. Add softened gelatine to pan, stir until dissolved, then mix with remaining syrup. Place 2 nectarine halves in each of eight 350ml glasses, pour jelly over, and refrigerate for 2 hours until partially set.
  • Prepare the almond cream by simmering the vanilla bean, half of the cream, remaining sugar, and almonds in a saucepan until almost boiling. Soften the gelatine leaves, mix them in, then strain the mixture into a bowl to cool before discarding any solids.
  • After the mixture has cooled, whip the remaining cream until soft peaks form, then delicately fold it into the gelatine cream. Top the jellies with the almond cream, chill in the fridge for 4 hours, or until firm.
  • Sprinkle a crushed amaretti cookie on top of each jelly before serving.

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