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.
Prosecco and peach jelly
- 1.8 litres prosecco or sparkling wine
- 250 gm caster sugar, or to taste (see note)
- 1 vanilla bean, split
- 6 firm but ripe peaches, bases scored
- 10 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 300 gm mascarpone
- 300 gm crème fraîche
- 300 ml thickened cream
- 40 gm pure icing sugar (¼ cup)
- 1For 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.
- 2For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.
- 3To 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.