A speedy little post for you this afternoon. It also contains a speedy recipe – and like that she is offskie!
NECTARINE AND BISCOTTI (sort of) TRIFLES
Makes 4 glasses
225g double cream
1 tsp vanilla bean paste
2 tbsp icing sugar
200g biscotti biscuits, crushed (I used some of these, but an almond or plain cantuccini would work just as well)
4 ripe nectarines, or any other stoned fruits in season
50ml apple juice
2 tbsp caster sugar, optional (if the fruit is perfectly ripe this wont be required)
4 tsp bee pollen to finish, optional
Finely slice the fruit and place in a bowl with the apple juice and sugar (if using) to stop it browning too quickly. Softly whip the yoghurt, cream, vanilla and sugar together. The yoghurt helps to stabilize the cream and prevent over whipping – I hate over-whipped cream, to the point that mum has to leave the room when whipping cream as she knows I am judging and winces at the thickness of it. Divide a third of the cream between the four glasses. Top with some fruit and biscotti, again dividing a third between the four glasses. Repeat with the remaining cream, fruit and biscuits layering it as you go. Finish with a little bee pollen. Store in the fridge until required, but try not to make too far in advanced as the biscuit will become very soggy. 1-2 hours maximum.
Alternatives: You could also top with some fresh mint leaves or pistachio nuts. And instead of biscotti cake off cuts would work, as would sponge fingers. You could add chopped roasted nuts too in each layer.