Peach, rosé and custard jellies

Peach, rosé and custard jellies
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make, 20 minutes to cook, plus setting time

This refreshing summery dessert recipe is perfect for a picnic.

Nutrition: per serving

Calories
368kcals
Fat
13.6g (7.2g saturated)
Protein
6.6g
Carbohydrates
41.1g (39.2g sugar)
Fibre
0.4g
Salt
0.2g
Calories
368kcals
Fat
13.6g (7.2g saturated)
Protein
6.6g
Carbohydrates
41.1g (39.2g sugar)
Fibre
0.4g
Salt
0.2g

Ingredients

  • 6 gelatine leaves (we used Costa fine leaf)
  • 150g caster sugar
  • Squeeze of lime juice, plus some zest
  • 650ml rosé wine
  • 200g tinned peach halves, drained and thinly sliced (or 1½ ripe peaches, stoned and thinly sliced)

For the custard:

  • 2 gelatine leaves
  • 100ml double cream
  • 200ml whole milk
  • 1 vanilla pod, split (we like Taylor & Colledge vanilla pods)
  • 40g caster sugar
  • 3 medium free-range eggs

Method

  1. To make the jellies, put the gelatine leaves in a small bowl of cold water and soak for 5 minutes. Meanwhile, gently heat the sugar and 100ml water in a pan until the sugar has dissolved, then increase the heat and bubble for 2 minutes until syrupy. Take off the heat. Squeeze any water from the gelatine leaves, add to the syrup and stir until dissolved. Add a squeeze of lime. Pass through a sieve into a jug, then stir in the wine.
  2. Divide the peach slices (about 6 slices per glass) among 6 glasses measuring about 250ml. Pour over the jelly and chill for 2 hours to set.
  3. For the custard, soak the gelatine leaves in cold water (as in step 1). Heat the cream, milk and vanilla pod in a pan until almost boiling.
  4.  Meanwhile, whisk the sugar and eggs in a bowl. Remove and set aside the vanilla pod from the cream mixture, then slowly pour it over the eggs, stirring with a wooden spoon. Pour back into a clean pan. Scrape any leftover seeds from the vanilla pod into the custard, then discard. Put the pan over a low heat and cook gently, stirring, until thick enough to coat the back of the spoon.
  5. Squeeze any excess water from the gelatine, then add to the custard. Stir until dissolved, then set aside to cool.
  6. Once the custard has cooled enough to thicken, pour it over the set jellies. Top with lime zest, then leave to set in the fridge for at least 2 hours or overnight.
  7. For your picnic, put the jellies in a cool box with teaspoons to eat with.

delicious. tips

  1. For a non-alcoholic version, replace the rosé with apple or peach juice.

  2. These don’t take long to make and set, but to save time on the day of your picnic, make them the night before and chill overnight.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
September Cover

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

September 2019