Peach jelly

1 leaf or 1.6 grams	gelatin
100 grams	poached or very ripe peaches
50 grams	prosecco
50 grams	ginger syrup
1 grams	agar powder

First soak the gelatin in cold water. Then transfer the poached peach into a blender and also add the prosecco, the ginger syrup and the agar powder. Blend this till smooth. Now pour it into a saucepan and bring this to a boil for 1 minute. Meanwhile add a thin layer of oil spray on some trays. When the peach liquid has boiled turn off the heat and dissolve the gelatin. Then divide it on the trays. I pour 70 grams on each tray. Now spread this and when necessary, use a blowtorch to remove any air bubbles. Then let this set completely in your fridge. Once set cut it with a round cutter and keep it in your fridge for later.

Recipe used in peche melba 2.0 dessert