Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bellini jelly


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.

You'll need

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

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
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.

At A Glance

  • Serves 8 - 10 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 8 - 10 people

Featured in

Nov 2013

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.

×