Peach, rosé and custard jellies recipe

Name: Peach, rosé and custard jellies recipe
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

www.deliciousmagazine.co.uk

Refreshing, summery and easy-to-make. This delicious recipe for peach, rosé and custard jellies makes the perfect addition to a picnic.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

Share this recipe:

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