- 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
| - 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.
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