Peach Jelly With Ricotta Veil Recipes

900 g

50 g

275 ml

275 ml

1 tablespoon

1 tablespoon

Topping

100 g

150 ml

2 tablespoons

2 tablespoons

50 g

peaches

caster sugar

water

dry sherry

ginger syrup

powdered gelatine

ricotta cheese

plain low fat yoghurt

icing sugar

apricot liqueur

toasted almonds

1. Put the sugar and the water in a frying pan and stir over low heat to dissolve, then add the sherry and ginger syrup.

2. Bring to just below boiling point.

3. Add the peaches and simmer very gently for 2-3 minutes, rolling the fruit over in the syrup.

4. Leave the fruit in the syrup to cool.

5. Skin, stone and slice the peaches and arrange them in a serving dish.

6. Dissolve the gelatine in a little hot water.

7. Boil the syrup to reduce it by one third.

8. Pour the gelatine into the syrup and mix well.

9. Pour the gelatine mixture over the peaches, cool and chill.

10. Mix together the cheese, yoghurt, icing sugar and liqueur.

11. Spread over the fruit, level the top and sprinkle with nuts.

Serves 6

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