Caramelised Peach with Sparkling Jelly and Double Cream

A dessert recipe found in “Best of the best 2” a free E-book
published by Dairy Australia

Caramelised Peach with Sparkling Jelly and Double Cream

And I thought Australians were sober and down to earth and here  they offer us a party dessert that borders on to the ultra-decadent. But when you think of it, we all deserve a little decadence from time to time, don’t we – Ted

Serves: 6
Preparation Time: 15 minutes + 3 hours setting time
Cooking Time: 10 minutes

750 ml [1,5 pt]
pink sparkling wine
1/2 cup caster sugar
3 teaspoons gelatine
3 large fresh peaches
1/4 cup caster sugar, extra
300 ml [0,6pt] double cream


[1] Heat 500ml sparkling wine and caster sugar in a small  saucepan stirring until sugar dissolves, bring to a gentle  boil for 1 minute.

[2] 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.

[3] Cut the cheeks off each peach and press cut surface firmly  into extra caster sugar. Place sugar-side down in a hot  non-stick frypan for 1-2 minutes until sugar is caramelised  and golden. Cool for 5-10 minutes at room temperature  before serving.

[4] Serve jellies topped with a peach cheek and a generous  dollop of cream.