A little naughty, a little nice – this creamy and coconuty bellini bavorois is the perfect dessert for spring. Celebrating stone fruit season, baked nectarines shine as the star of this whipped cream and yoghurt concoction. Make it today and savour the flavour.
Prep 20 minutes (plus cooling)
Cook 15 minutes
6 nectarines, halved
2 long strips orange rind
1 cup prosecco
2 tablespoons honey
400g low-fat vanilla yoghurt
1/2 cup thickened cream, whipped
2 tablespoons shredded coconut, toasted
2 tablespoons natural sliced almonds, toasted
1 teaspoon black chia seeds
1 Preheat oven to 200°C/180°C fan-forced.
2 Place nectarines, cut-side up, in a small roasting pan. Add orange rind. Drizzle with prosecco and honey. Roast for 15 minutes or until tender, spooning prosecco mixture over nectarines halfway through cooking. Set aside to cool.
3 Place yoghurt and cream in a bowl. Fold gently to combine.
4 Spoon half the nectarines among 6 x 1-cup-capacity serving glasses. Drizzle with a little of the prosecco mixture. Top with yoghurt mixture, then remaining nectarines. Drizzle with a little more prosecco mixture. Sprinkle with coconut, almonds and chia seeds. Serve.
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