- 500 ml prosecco
- 350 gm caster sugar
- 30 ml peach liqueur
- 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
- 1Stir 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.
- 2Squeeze 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).
- 3To 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.