This is a delicious dessert and I have substituted most of the cream with yoghurt and hung yoghurt making it relatively light. To prepare 300 millilitres of hung yoghurt, spoon 600 millilitres of plain unsweetened yoghurt onto a muslin cloth. I tie mine overnight to the kitchen faucet and you have thick hung yoghurt by the time you wake in the morning.
The roasted nectarine recipe is adapted from Peter Gordon’s book “A World in My Kitchen”.
10g gelatine mixed with a few spoons of tap water
1 tsp vanilla extract
100g castor sugar
300ml hung yoghurt (see notes below)