Nectarine jelly with yogurt cream

Ingredients for 4 servings:

• 1 kg nectarine(s) (or peaches), washed, pitted, skinned and cut into thin slices
• 250 g natural yogurt
• 100 g cream, whipped
• 175 g sugar
• 10 g thyme, fresh, in sprigs
• 5 sheets of gelatin
• 1 nectarine(s) (or peach), washed, pitted, skinned and cut into thin slices
• 4 sprigs of thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pesche noci con crema allo yogurt, summery – light Italian dessert, easy to prepare

For the nectarine jelly, dissolve 150g of sugar in half a liter of water and cook, stirring, until a fine, clear syrup forms. Add the nectarines and thyme sprigs and cook for about 10 minutes. The nectarines should not completely disintegrate. In the meantime, soak the gelatine in cold water. Once the syrup is finished cooking, remove the thyme from the nectarine syrup and dissolve the squeezed gelatine in it. Pour into four glasses or bowls, allow to cool, and then refrigerate for at least 1 hour to set. For the yogurt cream, mix the yogurt with the whipped cream and 25g of sugar. Pour the cream over the nectarine jelly. Serve garnished with a few nectarine slices and a sprig of thyme. If you don’t trust thyme in dessert, the dessert tastes great without it.