Wash the nectarines, remove the core and cut into small cubes except for half a fruit. Distribute the cubes evenly in the 4 small glasses. Cut half the fruit in a fan shape and set aside.
Now whip the cold cream with the addition of vanilla sugar and cream stiffener, then fold in the natural yoghurt. Distribute the yoghurt and cream mixture evenly between the four glasses.
Crumble the two biscuits finely using a freezer bag and a rolling pin, then distribute them between the glasses. Sprinkle with a touch of cinnamon and decorate with the nectarine wedges.
Chill until consumption, if necessary cover generously with cling film. The dessert is easy to prepare and store until it is consumed.
Ingredients
Print Recipe
Pin Recipe