Homemade nectaire and prosecco jelly is a elegant dessert to end a warm summer evening.
These individual jellies topped with poached nectarines and coconut cream are light and refreshing.
Nectarine and Prosecco Jelly with Poached Nectarines
Makes 4
Ingredients:
750ml prosecco
1½ cups caster sugar
1 vanilla bean, seeds extracted
4 ripe nectarines, halved and stones removed
3 leaves gelatine, soaked in cold water
coconut cream, to serve
Method:
Place prosecco, sugar and vanilla seeds in a saucepan over medium heat. Cook, stirring, until sugar dissolves.
Add nectarines and simmer for 10 minutes or until just tender. Remove nectarines and let cool before gently removing and discarding the skin. Refrigerate nectarines until ready to serve.
Strain remaining syrup through a fine sieve. Return 3½ cups of syrup to a clean saucepan and bring to the boil. Add gelatine and stir until dissolved.
Pour into 4 glasses and refrigerate for 2 hours or until set. Place poached nectarines on top of jelly.
Serve with a little coconut cream
