Peaches and prosecco are the ingredients of the classic Bellini, but the season for peaches is fleeting. We've used fruit preserved in syrup, but when peaches are at their peak, simply poach them gently in the prosecco syrup, peel and you're set. Begin this recipe a day ahead to set the jelly.
Note If turning out a large jelly gives you the wobbles, set the jelly in individual moulds or serving glasses instead. You can reduce the quantity of gelatine to four leaves if you do this for a softer-set jelly.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×