Nektarin- och jordgubbskopp

👩‍🍳 Gör så här

1. 1
   Line 4 x 150ml ramekin dishes with cling film. Beat the mascarpone until soft and creamy, then mix in the vanilla extract, orange zest and icing sugar to taste. Fold in 50g/2oz of the almonds.
2. 2
   In the prepared ramekins, carefully layer up the cheese mixture with the nectarines and strawberries. Level the tops and chill for at least 1hr.
3. 3
   To make the sauce, put the chocolate, cream and butter in a small pan and stir over a low heat until melted. Don’t leave the pan as the chocolate will turn grainy if it gets too hot. Once melted, stir in 2 tbsp of hot (not boiling) water.
4. 4
   To serve, run round the ramekins with a sharp knife then unmould onto plates. Top with remaining almonds and drizzle with warm chocolate sauce.