Nectarine, yoghurt and Amaretti smoothie
- 4 nectarines, stoned and chopped
- 50ml rose water
- 250ml (1 cup) plain Greek yoghurt
- 150ml mascarpone
- 100ml milk
- 100g Amaretti biscuits, crushed
- fresh rose petals, to serve
Blend the nectarines in a food processor until smooth. Add the rose water and blitz to combine. Stir in the yoghurt and mascarpone and pour into serving glasses. Refrigerate until needed.
To serve, stir in the milk, top with the Amaretti and scatter over a few rose petals.