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Prosecco and peach jelly with mascarpone and pandoro

From: gourmettraveller.com.au SERVES 10

To serve
1 pandoro, dusted with icing sugar (see note)
toasted flaked almonds
Prosecco and peach jelly
1.8 litres prosecco or sparkling wine
250 gm caster sugar, or to taste (see note)
1 vanilla bean, split
6 firm but ripe peaches, bases scored
10 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Mascarpone cream
300 gm mascarpone
300 gm crème fraîche
300 ml thickened cream
40 gm (¼ cup) pure icing sugar
Scraped seeds of ½ vanilla bean

For prosecco and peach jelly, bring prosecco, sugar and vanilla to the simmer in a large saucepan over medium heat, stirring to dissolve sugar. Add peaches, cover with a piece of baking paper and weight with a small plate, then poach until peaches are just tender (5-10 minutes). Drain with a slotted spoon and set aside on a plate to cool slightly, then peel, cut into wedges and refrigerate until required. Bring poaching liquid to the simmer over medium-high heat, then squeeze excess moisture from gelatine, add to liquid and stir to dissolve. Strain through a fine sieve, set aside to cool slightly, transfer to a 1.5-litre glass bowl, refrigerate until set (6 hours-overnight), then place peaches over jelly.

For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.

To serve, scatter with flaked almonds and serve with pandoro to the side.

Note Pandoro is a yeasted cake available from Italian delicatessens. Prosecco varies in sweetness, so vary the amount of sugar you use in the jelly according to your taste.