Caramelised Peach with Sparkling Jelly and Gippsland Dairy Pure Double Cream

Prep: 15 minutes + 3 hours setting time

Cook: 10 minutes

Serves: 6

Difficulty:

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Caramelised Peach with Sparkling Jelly and Gippsland Dairy Pure Double Cream

Ingredients:

Caramelised Peach with Sparkling Jelly and Double Cream Gippsland Dairy Pure Double Cream

750ml pink sparkling wine

1/2 cup castor sugar

3 teaspoons gelatine

3 large fresh peaches

1/4 cup castor sugar, extra

300ml Gippsland Dairy Pure Double Cream

Method:

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.