The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Peach and yoghurt jelly


If sheep's milk yoghurt is unavailable, any thick natural yoghurt can be used. Chilling overnight will make it easier to unmould this jelly. You'll need to start this recipe a day ahead.

You'll need

6 ripe yellow peaches, plus wedges to serve Juice of ½ orange and 1 lemon 420 gm caster sugar 9 leaves of gelatine (titanium strength) 1 kg sheep’s milk yoghurt

Method

  • 01
  • Coarsely chop 4 peaches and combine in a large saucepan with orange juice and half the lemon juice and 1.25 litres (5 cups) water over medium-high heat, bring to the boil, then reduce heat to low and simmer until peaches are pulpy and fragrant (about 40 minutes). Using a hand-held blender, coarsely process, then strain through a sieve lined with muslin. Stand until all liquid is drained (about 10 minutes) to yield 1 litre (4 cups) of liquid (don’t push through, discard solids).
  • 02
  • Transfer liquid to a clean pan placed over medium heat, add 1 cup sugar and stir until sugar dissolves, bring to the boil, then remove from heat and skim scum from surface. Meanwhile, soak 5 leaves of gelatine in cold water until soft, squeeze excess water from gelatine and add to hot peach liquid. Stir to dissolve gelatine, then strain two-thirds of the liquid into an oiled 10 cup-capacity bundt pan (see note) and refrigerate until just set (about 3 hours). Set remaining liquid aside at room temperature.
  • 03
  • Meanwhile, blanch remaining whole peaches in boiling water for 30 seconds, transfer to a plate and when cool enough to handle, peel and cut each into 8 wedges. Layer over jelly, pour over remaining peach liquid and refrigerate until set (about 1 hour).
  • 04
  • Combine remaining sugar and 130ml water in a small saucepan over medium heat and stir until sugar dissolves, bring to the boil and remove from heat. Soak remaining gelatine in cold water until soft, squeeze excess water from gelatine and add to hot syrup. Stir to dissolve gelatine, cool slightly, then combine with yoghurt and remaining lemon juice in a bowl. Whisk yoghurt mixture until smooth, then pour over peach jelly and refrigerate overnight or until set.
  • 05
  • Dip jelly mould briefly in boiling water and, using your fingertips, gently pull jelly away from sides of mould (this will break the vacuum, making it easier to unmould). Place a serving platter over mould, quickly invert and carefully remove mould. Serve with fresh peach wedges.

Note Choose a silicone bundt mould or one made from a single piece of metal as joins in metal moulds may cause jelly to leak. Test for water tightness beforehand. Alternatively, use any mould of a similar capacity or even divide mix among individual moulds.


At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Featured in

Mar 2008

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×