Sparkling Wine Friendly Dessert – Peaches & Cream Jelly Delight

Pairing Chicken with Creamy Dijon Sauce and Mashed Potatoes with sparkling white wine is a delightful choice. The tangy Dijon sauce complements the succulent chicken, while creamy mashed potatoes add richness. Sparkling white wine’s crisp acidity cleanses the palate, harmonizing with the diverse flavors and enhancing the overall dining experience for a well-balanced and enjoyable pairing.

Instructions

Grease a 24cm bundt tin with vegetable oil. Drain peaches and cut in half into wedges (not too thin as they won’t stay upright in the jelly) to fit the formation of the tin or you can leave them halved.  
Chop the remaining peaches and set them aside. Reserve syrup (see note). 
Prepare jelly according to package instructions and add a drop or 2 of food colouring if you want a more vibrant color. Pour 3 ladles (serving spoon) of jelly into the bundt tin and refrigerate until set. When set, place peach wedges on top of jelly and using a ladle slowly pour over the remaining jelly. Refrigerate until set.  
Pour the 1/4 cup water into a small bowl and sprinkle over the gelatin. When the water absorbs the gelatin, microwave for 1 minute until the gelatin is dissolved. Leave to cool before using. 
Pour the sweetened condensed milk, double cream, and chopped peaches into a blender and blend for a few minutes until smooth. Add the gelatin and blend just for 1 more minute or until well combined with the cream. 
Using a ladle slowly pour the cream over the set jelly and refrigerate until set. 
To unmold your jelly mold, place a cold serving plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if the gelatin doesn’t release fill a sink or basin with warm water not hot, and dip the mold just to the rim for 2 seconds. 

Credits

Lollys Kitchen
https://www.facebook.com/profile/100084240951727/search/?q=Peaches%20%26%20cream%20Jelly%20Delight

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