Peach Jelly from Sepia: The Cuisine of Martin Benn by Martin Benn
To make the Peach Syrup Heat the sugar, ascorbic acid and 1.5 litres (52 fl oz /6 cups) of water in a tall saucepan over high heat and bring to a rolling boil. Blanch the peaches in the boiling sug...
Ingredients
- 450 g (1 lb) peach syrup
- 12 white peaches
- 5 g (⅛ oz) ascorbic acid
- 3 g (1/10 oz) gold strength gelatine leaves
- 2 g (1/10 oz) agar powder
- 300 g (10½ oz) caster (superfine) sugar
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