Champagne and peach jelly with crème fraîche panna cotta
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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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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