This is a bit of a take on a classic peach Melba that would be served in a coupe but I love having fun with jellies, as you know. If you haven't got the traditional Savarin moulds that I have used here, you could just set the jelly in cups and arrange the peach and ice-cream on plates or coupes.
2 large peaches
150ml white wine
200g granulated sugar
4 scoops of good quality vanilla ice-cream
15g leaf gelatine (5 sheets)
Halve the peaches and remove the stone. Place them in a pan with the sugar and wine and add some water just to cover them. Bring to the boil and simmer for about ten minutes, then leave to cool. Once cool, remove the skins and put the peaches to one side. Pour the liquid into a measuring jug – you will need 600ml of liquid to make the jelly; if it's short just top up with water. To make the jelly, soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft, then squeeze out the water. Bring a quarter of the liquid to the boil, remove from the heat and stir in the gelatine until dissolved, then add the rest of the liquid. Put the jelly somewhere cool but do not let it set.
Arrange half of the raspberries between the jelly moulds, then pour in half of the cooled, but not set, jelly and rearrange the raspberries evenly in the moulds. Put in the fridge for an hour or so to set, then top up the moulds with the rest of the unset jelly. This allows the raspberries to stay suspended in the jelly and not float to the top. Return to the fridge.
Meanwhile blend the rest of the raspberries in a liquidiser to make a smooth purée. To serve, dip the moulds briefly in hot water and turn out the jellies on to cold serving plates. Spoon some of the purée into the centre and place a peach half on top, stone side up. Scoop a ball of ice-cream on to each peach and spoon a little more purée on top.Reuse content