3 nectarines 1 sachet gelatin 3 Tbs. boiling water 1/2pt/300ml double cream 2 Tbs. caster sugar juice of 1/2 lemon 3 egg whites whipped cream, nectarine slices and mint sprigs for decoration
Instructions
1) First prepare the molds. Make collars from stiff card or double thickness grease proof to fit around 4 small ramekin dishes but about 1in/2.5cm taller. Tie in place and lightly oil.
2) Skin, stone and puree nectarines. Reserve. Dissolve gelatin in water and reserve. Whip cream stiff and add 3 Tbs. nectarine puree, sugar and lemon juice. Add gelatin mix. Whip egg whites stiff and fold in with a metal spoon. Half fill each ramekin with mousse mix then add a little nectarine puree. Top with remaining mousse mix. Place in the freezer to set.
3) Remove mousses from freezer about 30 minutes before serving. Decorate with swirls of whipped cream, sliced nectarines and mint sprigs.
