Champagne and peach jelly with crème fraîche panna cotta

Name: Champagne and peach jelly with crème fraîche panna cotta
Total time: 65 min
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

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This is our recipe for peach and Champagne jelly with creme fraiche panna cotta, for a holiday table set to wow a crowd.

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