Peaches & cream jelly with rasp­berry ice-cream

The Simple Things - - LIVING | OUTDOORS -

Us­ing the flavours of a peach melba, this sum­mery pair­ing uses a lit­tle bit of vis­ual trick­ery – the creamy jelly mas­querad­ing as a sec­ond ice­cream. Layer it up in a knicker-bocker glory with the ice-cream, some fresh fruit and a drib­ble of rasp­berry sauce.

Makes ap­prox 500ml jelly

5 gela­tine sheets 200ml double cream 1 vanilla pod 1 tbsp ic­ing sugar 3 mashed or blitzed peaches (ei­ther very ripe or poached*)

1 Place the gela­tine sheets into a large heat­proof bowl and pour over a lit­tle of the double cream un­til all are cov­ered and coated. Put aside for 10 mins, or un­til they have soft­ened.

2 Set a small saucepan of wa­ter sim­mer­ing and place the bowl on top of it, un­til the gela­tine has melted. Re­move from the heat and pour in the rest of the cream, mix­ing as you go, then pour the mix­ture through a sieve into a sec­ond bowl, to catch any lumps of gela­tine.

3 Add the seeds from the vanilla pod, sprin­kle on the ic­ing sugar, and whisk lightly, then add the mashed peaches and mix un­til just in­cor­po­rated. Pour into a Tup­per­ware con­tainer and re­frig­er­ate for up to 6 hours.

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