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nectarine and biscotti puddings


A speedy little post for you this afternoon. It also contains a speedy recipe – and like that she is offskie!



Makes 4 glasses

75g yoghurt

225g double cream

1 tsp vanilla bean paste

2 tbsp icing sugar

200g biscotti biscuits, crushed (I used some ofย 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.



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  • Hope - So you definitely know what biscotti is now! ๐Ÿ˜€
    Oh btw I also grew up with an aga and when I moved out of my family home I struggled to cook without it! ๐Ÿ˜‰ReplyCancel

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