Peach and Champagne Jelly

Elegant champagne-infused jellies with fresh peaches and basil, chilled until set and topped with strawberries and aromatic basil sprigs.

Dessert Dairy Free Gluten Free Summer Champagne Peach

Estimated Nutrition

Calories

174.4

kcal / serving

1395.2 kcal total

Carbs

19.8g

per serving

158.4 g total

Fat

0.2g

per serving

1.2 g total

Protein

2.8g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheet

Leaf Gelatine

100

Caster Sugar

Fruits

unit

Lemon

juice only

400

Peaches

chopped

unit

Strawberries

small, for garnish

Liquids

unit

Water

cold, to cover gelatine

750

Champagne

one bottle

NutsSeeds

tbsp

Basil Leaves

finely sliced

sprig

Basil

for garnish

Method

Soak the gelatine sheets in a bowl of cold water.

Heat 150ml of champagne with lemon juice and sugar in a pan until the sugar dissolves.

Squeeze excess water from the gelatine and whisk it into the warm champagne mixture.

Strain the mixture through a sieve into a bowl and let it cool.

Stir in the remaining 600ml of champagne and sliced basil.

Chill the jelly until it reaches the point of setting.

Distribute chopped peaches into eight flutes and pour the jelly over them.

Garnish each flute with a basil sprig and a strawberry.