White peach, rose and elderflower jelly

Name: White peach, rose and elderflower jelly
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 5 gelatine leaves (we used Dr Oetker); 200ml pale, bone-dry rosé wine (we like the wines from Provence); 600ml white grape and peach juice drink (widely available); 1 tbsp elderflower cordial; ¼ tsp rosewater; Flavourless oil to grease; 2 white peaches, thinly sliced; Handful small fresh mint leaves; You’ll also need…; 6 x 150ml jelly moulds

Easy
June 2016

Easy
June 2016

Test kitchen approved

Serves 6
Hands-on time 15 min, plus chilling

Elegant, individual jellies made with rosé wine, white peaches and elderflower cordial are a wonderfully light end to a summer dinner party.

Prefer prosecco? Our sparkling fruit jellies are made with bubbles, raspberries and blueberries.

Nutrition: per serving

Calories: 116kcals
Fat: 0.2g (no saturated)
Protein: 1.2g
Carbohydrates: 21.2g (21.1g sugars)
Fibre: 1g
Salt: no salt

Nutrition: per serving

Calories: 116kcals
Fat: 0.2g (no saturated)
Protein: 1.2g
Carbohydrates: 21.2g (21.1g sugars)
Fibre: 1g
Salt: no salt

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Ingredients

5 gelatine leaves (we used Dr Oetker)
200ml pale, bone-dry rosé wine (we like the wines from Provence)
600ml white grape and peach juice drink (widely available)
1 tbsp elderflower cordial
¼ tsp rosewater
Flavourless oil to grease
2 white peaches, thinly sliced
Handful small fresh mint leaves

You’ll also need…

6 x 150ml jelly moulds

Method

Put the gelatine leaves in a bowl and cover with cold water. Leave to soak for 5 minutes. Meanwhile, in a large measuring jug, combine the wine, juice, cordial and rosewater.
Transfer a ladleful of the mixture to a small saucepan and heat until steaming, then turn off the heat. Squeeze out the excess water from the gelatine, then add to the pan and stir to dissolve. Pour the mixture into the jug with the remaining liquid.
Grease the moulds lightly with oil. Put a few peach slices and a few mint leaves in each, then pour in the jelly. Chill for at least 4 hours or until set. Dip the moulds briefly into hot water, then invert onto plates to serve.