Score the skin of the nectarines crosswise. Blanch fruit briefly in boiling hot water. Immediately place nectarines in iced water and remove skin. Cut nectarines in half, remove seeds and crush to pulp in a hand mixer. Stir 100 g nectarine pulp with powdered sugar and yogurt. Soak gelatine in water, then squeeze well.
Heat the lime juice and orange juice, let the gelatine melt in it and stir the still warm liquid into the nectarine-yoghurt mixture.
Carefully fold in the stiffly whipped cream. Fill the mocha cups or timbale molds with the puree and refrigerate for at least 3 hours. Before serving, dip the molds up to the rim in hot water and turn out the puree.
Arrange the remaining nectarine pulp in the center of plates. Place puree on top, garnish with honey and chopped pistachios.
Our tip: Use high-quality red wine for an especially fine taste!