Peach Melba jam
Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day
Peach Melba pots
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 6
Skip to ingredients
- 140g mascarpone
- 200g Greek-style yogurt
- 3 tbsp icing sugarsifted
- 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 peacheseach sliced into 8
- 150g punnet raspberries
- 1 ½ tbsp roasted chopped hazelnut
- biscotti or amaretti biscuitto serve
Nutrition: per pot
- kcal571
- fat44g
- saturates26g
- carbs39g
- sugars39g
- fibre2g
- protein6g
- salt0.1g
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.
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.
