85g packet raspberry-flavoured jelly crystals
4 ripe nectarines
Cooking oil spray
4 jam rollettes
125ml semi-sweet sherry
300ml thickened cream
125g icing sugar mixture, sifted
1 tsp vanilla extract
1 tsp ground cinnamon
180g sour cream
1 cup mini meringues, crumbled
Natural sliced almonds, toasted, to garnish
Micro mint leaves, to garnish
Make jelly according to packet instructions. Allow to set in a bowl.
Preheat a chargrill or barbecue plate to high. Slice cheeks off nectarines, spray with cooking oil spray, then grill, turning, for 3 minutes or until lightly blackened. Set aside to cool then slice into pieces.
Slice jam rollettes into 4mm-thick rounds to create 10 slices per roll. Brush slices with sherry. Arrange on the inside of four 500ml-capacity tumblers.
Whip cream, icing sugar, vanilla and cinnamon in a large bowl until soft peaks form. Fold in sour cream.
Spoon ¹⁄³ of the cream mixture equally into tumblers. Spoon ½ of the jelly equally into tumblers, then top with ½ of the crumbled meringue and ½ of the nectarine pieces.
Repeat Step 5, then finish with a layer of remaining cream. Serve garnished with almonds and micro mint leaves.