Prosecco and peach jelly with mascarpone and pandoro


  • Serves 10 people

These flavours are amazing together - sweet fragrant peaches, yeasty light pandoro and sparkling jelly with creamy mascarpone. You'll need to begin this recipe a day ahead.

  • To serve: 1 pandoro, dusted with icing sugar (see note)
  • To serve: toasted flaked almonds
  • Prosecco and peach jelly
  • 1.8 litres prosecco or sparkling wine
  • 250 gm caster sugar, or to taste (see note)
  • 1 vanilla bean, split
  • 6 firm but ripe peaches, bases scored
  • 10 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • Mascarpone cream
  • 300 gm mascarpone
  • 300 gm crème fraîche
  • 300 ml thickened cream
  • 40 gm (¼ cup) pure icing sugar
  • Scraped seeds of ½ vanilla bean
01   For prosecco and peach jelly, bring prosecco, sugar and vanilla to the simmer in a large saucepan over medium heat, stirring to dissolve sugar. Add peaches, cover with a piece of baking paper and weight with a small plate, then poach until peaches are just tender (5-10 minutes). Drain with a slotted spoon and set aside on a plate to cool slightly, then peel, cut into wedges and refrigerate until required. Bring poaching liquid to the simmer over medium-high heat, then squeeze excess moisture from gelatine, add to liquid and stir to dissolve. Strain through a fine sieve, set aside to cool slightly, transfer to a 1.5-litre glass bowl, refrigerate until set (6 hours-overnight), then place peaches over jelly.
02   For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.
03   To serve, scatter with flaked almonds and serve with pandoro to the side.

Note Pandoro is a yeasted cake available from Italian delicatessens. Prosecco varies in sweetness, so vary the amount of sugar you use in the jelly according to your taste.

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