Caramelised Peach with Sparkling Jelly and Double Cream Gippsland Dairy Pure Double Cream
Heat 500ml sparkling wine and castor sugar in a small saucepan stirring until sugar dissolves, bring to a gentle boil for 1 minute.
Remove from heat, sprinkle gelatine over the mixture and gently whisk until dissolved. Whisk in remaining sparkling wine and pour into 6 serving glasses. Refrigerate for at least 3 hours until set.
Cut the cheeks off each peach and press cut surface firmly into extra castor sugar. Place sugar-side down in a hot non-stick frypan for 1-2 minutes until sugar is caramelized and golden. Cool for 5-10 minutes at room temperature before serving.
Serve jellies topped with a peach cheek and a generous dollop of cream.