Peach Melba pots
- Good Food team
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Makes 6
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.1 ratingRate
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A cheat's dessert that takes the classic combo of peach and raspberries and serves them with a touch of cloves and almond biscuits
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Ingredients
Nutrition
Units:
MetricUS
-
140g mascarpone
-
200g Greek-style yogurt
-
3 tbsp icing sugar
sifted
-
pinch of ground cloves
-
few drops of vanilla extract
-
300ml double cream
-
300ml Peach Melba jam
(see 'goes well with...' below, or use a mixture of raspberry and peach jams)
-
3 peaches
each sliced into 8
-
150g punnet raspberries
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1 ½ tbsp roasted chopped hazelnut
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biscotti or amaretti biscuit
to serve
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Nutrition: per pot
- kcal571
- fat44g
- saturates26g
- carbs39g
- sugars39g
- fibre2g
- protein6g
- salt0.1g
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Method
-
step 1
Put the mascarpone, yogurt, sugar, ground cloves and vanilla extract in a large bowl. Using a balloon whisk, beat until smooth. Pour in the cream and whisk again until the mixture just holds its shape – you want it to be soft and pillowy, so be careful not to take it too far.
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step 2
Put a little jam in the bottom of 6 small glasses or pots, top with some of the cream mixture, then 4 peach slices and more jam. Follow this with another layer of the cream, a drizzle of jam and finally the raspberries. Can be chilled for up to 5 hrs. Scatter over the hazelnuts and serve with biscotti or amaretti biscuits on the side.
Recipe from Good Food magazine, August 2013
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A star rating of 5 out of 5.1 rating
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