Christine Manfield

Pink Moscato Jelly

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 360 ml reserved poached white peaches poaching syrup
  • 5 g gelatine leaves, softened and squeezed

Method

  1. Heat the poaching syrup in a small heavy-based saucepan over medium heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat and leave until completely cool but not set.
  2. Lay a few slices of peach over the peach curd in each glass (the curd layer does not need to be completely covered and the peach slices should not touch th