Summary

Ingredients

• 6 nectarine (s)
• 6 sheets gelatine, white
• 125 g yourt
• 75 grams sugar
• 2 tablespoon lemon juice and a little lemon zest
• 4 cl apricot brandy
• 125 ml cream
• 1 tablespoon vanilla sugar

Print Recipe Pin Recipe

Instructions

1. Put the nectarines in boiling water, brew for a few seconds, quench in ice water and peel them. Soak the gelatine according to the instructions.
2. Put one nectarine aside, halve the rest, stone, cut into pieces and puree in a blender until smooth. Whip the yogurt with sugar, lemon juice, apricot brandy and lemon zest until frothy and fold in the fruit puree. Squeeze out the gelatine and dissolve it. Beat under the fruit cream, put the cream in the refrigerator and as soon as the cream becomes thick, fold in the cream whipped with vanilla sugar until stiff.
3. Spread the cream on dessert glasses and let it set in the refrigerator. Garnish with wedges of the last nectarine.