Name: Bellini jelly
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 - 10
Ingredients: 500 ml prosecco; 350 gm caster sugar; 30 ml peach liqueur; Thinly peeled rind and juice of 1 lemon and 1 orange; 1 vanilla bean, split, seeds scraped; 200 gm preserved peaches in syrup, drained and coarsely chopped, plus extra to serve; 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes; To serve: lightly sweetened crème fraîche (optional)

Bellini jelly

Australian Gourmet Traveller recipe for Bellini jelly.

Serves 8 - 10

Prep

30M

Cook

15M

Total

45M

Ingredients

500 ml prosecco

350 gm caster sugar

30 ml peach liqueur

Thinly peeled rind and juice of 1 lemon and 1 orange

1 vanilla bean, split, seeds scraped

200 gm preserved peaches in syrup, drained and coarsely chopped, plus extra to serve

6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes

To serve: lightly sweetened crème fraîche (optional)

Method

Main

1.Stir prosecco, caster sugar, liqueur, rinds, juices, vanilla bean and seeds, and 400ml water in a large saucepan over medium-high heat until sugar dissolves. Add peaches, bring to the simmer and cook for 15 minutes. Strain through a fine sieve (discard solids) and return to saucepan.

2.Squeeze excess water from gelatine, add to prosecco mixture and stir over medium heat until gelatine dissolves (30 seconds to 1 minute). Pour into a 1 litre fluted jelly mould and refrigerate until firm (overnight).

3.To serve, dip jelly mould in hot water, then carefully pull edges of jelly away from sides of mould with your fingertips (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Serve Bellini jelly with preserved peaches cut into wedges and crème fraîche.

Styling by Emma Knowles

Styling by Megan Morton