Nectarine Jelly with Yogurt Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg nectarine (s) (or peaches), washed, pitted, peeled and cut into thin slices
250 g natural yourt
100 g cream, whipped
175 grams sugar
10 g thyme, fresh, in twis
5 sheets gelatin

For the set:

1 nectarine (s) (or peach), washed, pitted, peeled and thinly sliced
4 sprigs thyme

Instructions

For the nectarine jelly, dissolve 150 g of sugar in half a liter of water and cook to a fine, clear syrup while stirring. Add the nectarines and thyme sprigs and cook in them for about 10 minutes. The nectarines should not disintegrate completely. In the meantime, soak the gelatine in cold water. When the cooking time is over, remove the thyme from the nectar syrup and dissolve the squeezed gelatin in it. Fill into four glasses or bowls, let them cool down and then let them set in the refrigerator for at least 1 hour.
For the yoghurt cream, mix the yoghurt with the whipped cream and 25 g sugar.
Pour the cream onto the nectarine jelly. Serve garnished with a few slices of nectarine and a sprig of thyme.
If you mistrust the thyme in dessert: the dessert tastes great even without thyme.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.