Soak the gelatine in just enough cold water to cover, for 5-10 minutes until soft.

Gently heat the coconut milk in a medium pan until just boiling. Beat the egg yolks, honey, vanilla seeds and lime zest in a large bowl until combined. Gradually pour the coconut milk into the egg mix, stirring continuously. Pour the whole mixture back into the pan and cook gently for 2-3 minutes, stirring until thickened, then remove. Squeezing off the excess water, stir the softened gelatine into the custard until dissolved. Pour into a wide dish to cool quickly, placing cling film directly on the surface to prevent a skin forming.

Toast the almonds in a wide dry frying pan, tossing regularly, until golden. Blitz the lime juice, cottage cheese, cream cheese, sour cream and butter in a food processor until smooth. Pour into a large bowl and fold in the cooled custard and almonds until well mixed. Pour into the mould, cover and chill for at least 4 hours, until set.

In a wide saucepan, slowly bring 200ml of water to the boil with the sugar, stirring until dissolved. Boil for 2 minutes. Add the vanilla pod and seeds, and the nectarines. Reduce the heat and poach very gently for 8-10 minutes until soft. Using a slotted spoon, scoop the nectarines into a bowl. Return the syrup to the boil for 4-5 minutes, until reduced. Pour over the nectarines and leave to cool. Cover with cling film and chill until serving.

To serve, dip the mould in boiling water for 10-20 seconds. Hold a plate upside down on top, turn over, shake gently and the pashka will drop out. Spoon some nectarines and syrup on top, decorate with rose petals and serve with the remaining fruit and waffle biscuits.

This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.

Photo © Donal Skehan