THE DAIRY KITCHEN
Caramelised Peach with Sparkling Jelly and Double Cream
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
Summer peaches sitting in a lovely sparkling wine jelly is a impeccable summer dessert but finish it with thick dollops of cream and you are truly in heaven.
Ingredients
750ml pink sparkling wine1/2 cup caster sugar
3 teaspoons gelatine
3 large fresh peaches
1/4 cup caster sugar, extra
300ml Gippsland Dairy Pure Double Cream
,
Method
- Heat 500ml sparkling wine and caster sugar in a small saucepan stirring until sugar dissolves and mixture begins to simmer.
- 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.
- 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.
- Serve jelly topped with a caramelised peach cheek and a generous dollop of cream.
