Frozen Nectarine, Chocolate & Almond Gateau

• Serves 6
• A delicious make ahead dessert, peaches, chocolate and almonds are a match made in heaven. I would make this a few days before you need it.

Method

1. Get started by lining a 1.2 litre loaf pan with plastic wrap, make sure there is a good overhang so that you can wrap it over the finished loaf before freezing.
2. Trim the finger biscuits to fit the base and sides of the prepared tin, reserve the off cuts.
3. Mix the peach juice and whisky together and start by dipping the biscuits for the base briefly in the mixture, pack onto the base.
4. Now do the same with the biscuits for the sides of the tin.
5. Place the tin in the fridge.
6. To make the peach mixture, place butter, peaches and honey into a pan and heat together until the peaches are almost soft, remove from the heat and cool completely, spread onto the biscuit base.
7. Make the filling by placing the cream into a bowl with the icing sugar and whipping till soft peaks form.
8. Stir in half the chocolate and all the chopped almonds and chill till needed.
9. Over a double boiler melt the remaining chocolate.
10. Cool the chocolate and then stir into the cream mixture.
11. Spoon the cream mixture onto the peaches, dip the remaining biscuits into the peach juice and pack over the filling.
12. Wrap and freeze till nice and firm.
13. Remove from the freezer 25 minutes before serving, garnish the top and serve to the table on a pretty platter.

Garnish

1. Grilled nectarine slicesGrilled nectarine slices
2. 20g Toasted flaked almonds
3. Melted chocolate to drizzle 

 Tip:  You could also use yellow cling peaches to make this frozen dessert. Don’t oversoak the biscuits just dip them.