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Peach jelly

1 leaf or 1.6 grams


100 grams

poached or very ripe peaches

50 grams


50 grams

ginger syrup

1 grams

agar powder

First soak the gelatin in cold water. Then transfer the poached peach into a blender and also add the prosecco, the ginger syrup and the agar powder. Blend this till smooth. Now pour it into a saucepan and bring this to a boil for 1 minute. Meanwhile add a thin layer of oil spray on some trays. When the peach liquid has boiled turn off the heat and dissolve the gelatin. Then divide it on the trays. I pour 70 grams on each tray. Now spread this and when necessary, use a blowtorch to remove any air bubbles. Then let this set completely in your fridge. Once set cut it with a round cutter and keep it in your fridge for later.


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