Champagne and peach jelly with crème fraîche panna cotta - Gourmet Traveller

Ingredients

• 3 ripe yellow peaches, cut into 1cm cubes
• 55 gm (¼ cup) caster sugar
• 30 ml peach brandy
• Finely grated zest and juice of ½ orange and ½ lemon
• 125 gm raspberries
• Roasted flaked almonds and edible flowers, to serve
• Champagne and peach jelly
• 750 ml Champagne or sparkling wine
• 220 gm (1 cup) caster sugar
• 4 lemon thyme sprigs
• 4 ripe yellow peaches, bases scored
• 4 titanium-strength gelatine leaves (20gm), softened in cold water
• Crème fraÎche panna cotta
• 400 ml pouring cream
• 150 gm caster sugar
• 2 tsp vanilla bean paste
• 3 titanium-strength gelatine leaves (15gm), softened in cold water
• 2 tbsp lemon juice
• 600 gm crème fraîche