nectarine and biscotti puddings

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

75g yoghurt

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.  

greengage jam

This is based on a scandinavian style jam - or a "quick jam". It has far less sugar in it compared to the standard 1:1 ratio, or 2:1 ratio I have read about recently which panics me and makes my teeth ache. No quantity of sharp fruit ever requires that much sweetness. This recipe is best for ripe in season fruit and can be knocked up in minutes. It is best kept in the fridge but if you add enough apple will set like a standard jam and can be kept in the cupboard for a decent length of time.

GREENGAGE JAM

Makes two jars

500-600g greengages, chopped and stones removes

200-250g apple, peeled, cored and chopped finely

200-250g caster sugar

100ml apple juice

2 tbsp lemon juice

Bring the fruit and juice to the boil and cook until beginning to soften. Add the sugar and cook until the jam reaches 102C for a soft set and 104.5C for a firm set. Stir continuously.Whilst the jam is cooking sterilise two jam jars. To do this wash the jars very well in hot soapy water. Rinse and add an inch of boiling water to the bottom of each jar. Place in an oven preheated to 180C and bake for 10-15 minutes. Tip out any excess water.Pour the hot jam into the sterilised jars, top with a wax disc (optional) and allow to cool for ten minutes before adding the lids. Allow to cool completely before labelling. Very good simply with softly whipped cream and scones.  

yellow plums with a maple risotto

How gorgeous are these plums? Golden yellow and unbelievably juicy. The perfect ingredient to try out a sweet risotto with. I have been reading up on it recently and discovered it is the ultimate rice pudding. Made with a mixture of milk and coconut milk the arborio rice absorbs the creaminess far better than basmati and you are left with a silky pudding. Best served at room temperature you can also store it in the fridge until required. This is ideal for any time of day, you can lessen the sugar content for a breakfast treat, and serve with plenty for fruit and yoghurt if preferred.  A very quick pud and something a little bit different.

MAPLE RISOTTO WITH ROASTED YELLOW PEACHES

150ml whole milk

150ml coconut milk

20g sugar

10g butter

30g arborio rice

10g maple syrup, plus extra to serve

1 peach quartered or halved

10g light brown sugar

flaked almonds and yoghurt to serve

Combine the two milks until will mixed. In a medium saucepan heat the sugar butter and rice and sauté until the rice begins to colour. Add the milk in gradual stages stirring regularly, and only adding more milk once the previous lot has been absorbed. Continue this until the rice is just cooked and no more. You want a little bit of a bite. Stir in the maple syrup. Allow to cool. Whilst this is happening cut up the peach and sprinkle with the brown sugar. Roast in the oven for around 10 minutes at 200C, or until coloured slightly. To serve spoon into bowl and top with yoghurt. Drizzle generously with more maple syrup and top with the roast plums and almonds.