Peach bellini pannacotta

Method

1. Drain the peaches (reserve the juice), put in a mini food processor and whizz to a fine pulp. (If you don’t have a mini food processor use a stick blender instead.) Meanwhile, put the gelatine in a bowl and cover with cold water. Leave for 5 minutes.
2. Put the whizzed peach pulp, cream, milk and sugar in a saucepan. Gently heat until the sugar has dissolved. Turn the heat to its lowest setting, squeeze the excess water from the softened gelatine leaves and whisk them into the cream with the prosecco. Keep stirring until the gelatine has fully dissolved.
3. Pour the pannacotta mixture into the prepared moulds and put in the fridge to set for at least 4 hours or up to 24 hours.
4. Two hours before serving, put the sliced fresh peaches, mint, prosecco and reserved juice (from the peach tin) in a large bowl and leave to macerate until you’re ready to serve.
5. Turn out the pannacottas onto serving plates and serve with the boozy peach slices, some of the juices and a few extra fresh mint leaves.