Nectarine Yoghurt Slices

Name: Nectarine Yoghurt Slices
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 200 g Dark chocolate coating; 100 g Ladyfingers; 75 g Hazelnut kernels; 6 sheets white gelatine; 6 ripe nectarines; 500 g Vanilla Yoghurt; 1 TABLESPOON Lemon juice; 75-100 g Sugar; 250 g Whipped cream; 7-10 Tbsp Melissa

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
200 g Dark chocolate coating
100 g Ladyfingers
75 g Hazelnut kernels
6 sheets white gelatine
6 ripe nectarines
500 g Vanilla Yoghurt
1 TABLESPOON Lemon juice
75-100 g Sugar
250 g Whipped cream
7-10 Tbsp Melissa

Directions

1
Lightly oil a rectangular (approx. 20 x 28 cm) or a round tart (26 cm Ø) with a removable base at the bottom
2
Coarsely chop the chocolate coating and melt in a hot water bath. Cool down a little. Coarsely chop the lady fingers and nuts. Stir into the liquid chocolate coating. Spread as a base in the mould, press on. Chill for about 30 minutes.
3
Soak gelatine in cold water. Wash, halve, stone and slice the nectarines
4
Mix yoghurt, lemon juice and sugar. Squeeze the gelatine, dissolve at low heat. Stir in 4 tablespoons of yoghurt, then stir into the remaining yoghurt. Chill for about 15 minutes until it starts to gel
5
Slice the nectarines, up to about 24 for decoration, and spread them on the chocolate base. Whip the cream until stiff, fold into the yoghurt. Spread lightly on the nectarines. Chill for about 3 hours. Decorate with the rest of the nectarines and lemon balm