Nectarine & strawberry pots

• pot mascarpone250g g

  cheese

• vanilla extract↗1 tsp tsp
• zest of a large orange
• icing sugar↗2-4 tbsp tbsp

  to taste

• flaked almonds↗85g g

  toasted

• ripe nectarines↗2

  hlaved, stoned and thinly sliced

• strawberries↗100g g

  hulled and thinly sliced

• bar dark chocolate↗100g g

  (70% cocoa solids)

• carton of double cream↗142ml ml
• unsalted butter↗25g g

Step-by-step instructions

1. 1

   Line 4 x 150ml ramekin dishes with cling film. Beat the mascarpone until soft and creamy, then mix in the vanilla extract, orange zest and icing sugar to taste. Fold in 50g/2oz of the almonds.

2. 2

   In the prepared ramekins, carefully layer up the cheese mixture with the nectarines and strawberries. Level the tops and chill for at least 1hr.

3. 3

   To make the sauce, put the chocolate, cream and butter in a small pan and stir over a low heat until melted. Don’t leave the pan as the chocolate will turn grainy if it gets too hot. Once melted, stir in 2 tbsp of hot (not boiling) water.

4. 4

   To serve, run round the ramekins with a sharp knife then unmould onto plates. Top with remaining almonds and drizzle with warm chocolate sauce.