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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)


  • 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
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2013

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