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Caramelised Peach with Sparkling Jelly and Double Cream

Serves 6

Ingredients

  • 750ml pink sparkling wine
  • 1/2 cup caster sugar
  • 3 teaspoons gelatine
  • 3 large fresh peaches
  • 1/4 cup caster sugar, extra
  • 300ml Gippsland Dairy Pure Double Cream
Download Recipe (PDF)

Method

  1. 1. Heat 500ml sparkling wine and caster sugar in a small saucepan stirring until sugar dissolves and mixture begins to simmer.
  2. 2. Remove from heat, sprinkle gelatine over the mixture and gently whisk until dissolved. Add remaining sparkling wine and pour into 6 serving glasses. Refrigerate for at least 3 hours until set.
  3. 3. Just before serving, cut the cheeks off each peach and press cut surface firmly into the caster sugar. Place sugar-side down in a hot non-stick frypan for 1-2 minutes until sugar is caramelised and golden.
  4. 4. Serve jelly topped with a caramelised peach cheek and a generous dollop of cream.

Tips / Handy Hints

Preparation Time: 15 minutes + 3 hours setting time Cooking Time: 10 minutes

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