The grilled nectarines🍑 with mascarpone-basil cream and caramelized bresaola are a tasty highlight!
- 100g Wagyu bresaola (click here)
- 2 nectarines
- A bunch of fresh basil
- 200g cream
- 1 sachet of cream stiffener
- 250g mascarpone
- 4 tbsp natural yoghurt
- 3 tbsp sugar
- 1 sachet vanilla sugar
- 1 tbsp lemon juice
- 1 tsp vanilla paste
First cut the nectarines in half and remove the stones. For the cream, mix the cream with the cream stiffener and whip until stiff. Chill the cream until ready to use. Mix the mascarpone with the natural yoghurt, sugar, vanilla sugar, lemon juice and vanilla paste for a few minutes until creamy and the sugar has completely dissolved. Finally, fold the cream into the custard.
Then caramelize the sugar in a pan and toss the finely chopped Wagyu bresaola in it. Spread the bresaola on baking paper and leave to cool.
The nectarines can then be grilled on both sides for about 5 minutes and then arranged on the plate. Fill the nectarines with the cream, top with the candied bresaola and add some pistachios if desired.
