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.
Ingredients
Prosecco and peach jelly
Mascarpone cream
Method
Main
1.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.
2.For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.
3.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.
Notes
