Peach, rosé and custard jellies recipe | delicious. magazine

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