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Prosecco and peach jelly with mascarpone and pandoro

Australian Gourmet Traveller recipe for Prosecco and peach jelly with mascarpone and pandoro
Prosecco and peach jelly with mascarpone and pandoro

Prosecco and peach jelly with mascarpone and pandoro

William Meppem
10
30M
15M
45M

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

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