Ingredients

  • 568ml carton double cream
  • 50g golden caster sugar
  • 1 vanilla pod
  • 3 tsp gelatine powder
  • 300ml milk
  • 4 ripe nectarines or peaches
  • juice of half a lemon
  • 3-4 tbsp peach vodka or peach schnapps, optional
  • 3 lemon balm or mint leaves, to decorate

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Sprinkle the gelatine over 3 tbsp cold water in a small, heatproof bowl. Leave to stand for a few minutes until spongy, then place the bowl in a pan of gently simmering water until the gelatine dissolves. Set aside.
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Step 2

  • Pour the cream into a saucepan and tip in the sugar. Split the vanilla pod in half lengthways, scrape out the black seeds and whisk into the cream. Set the pan over a medium heat and bring the cream to the boil. Take the pan off the heat and stir in the gelatine.
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Step 3

  • Pour the milk into the hot cream, give it all a good stir and leave to cool for an hour or so.
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Step 4

  • Put the pan in the fridge for 1-2 hours until the cream just begins to thicken, stirring it every now and then to evenly distribute the vanilla seeds.
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  • Length: 120 minutes

Step 5

  • Pour the cream into a 1-litre serving dish, cover and refrigerate for at least 5 hours (overnight is ideal) until completely set. The cream will sit in the fridge for up to two days.
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  • Length: 300 minutes

Step 6

  • To serve, halve, stone and thinly slice the nectarines, then toss with the lemon juice and peach vodka if using. Scatter the nectarine slices over the surface of the set cream.
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Step 7

  • Serve immediately, decorated with lemon balm or mint leaves.
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