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Peach and Champagne Jelly


400g  diced peaches

100g caster sugar

Juice of 1 lemon

8 sheets of leaf gelatine

75cl bottle of champagne

2 tbsp shredded fresh basil leaves

8 small fresh strawberries

Peach and Champagne Jelly
Difficulty: medium
Serves: 8


Soften the gelatine sheets in cold water.  Meanwhile, pour 150ml of the champagne into a pan with the lemon juice and sugar and gently warm to dissolve the sugar. Remove the gelatine from the cold water, squeezing out any excess water and then slip into the hot liqued, whisking until dissolved.  Pass through a sieve into a bowl.

Allow to cool, then mix in the rest of champagne and basil.  Leave until the jelly is cold and just on the point of setting. 

Place the diced peaches into the champagne flutes and carefully pour in the setting jelly. Top with a sprig of fresh basil and a small strawberry and serve.