Delicately sweet and beautifully light, these fruit nectar jellies combine fragrant red peach nectar with rich late-harvest maple syrup for a softly set, elegant dessert. Beautiful served on their own, or paired with Jam-swirled Polenta and Olive Oil Cake for an elegant, fruit-forward finish to any meal.
Makes 6-8
3 Sabato gelatine leaves
30ml Alain Milliat red peach nectar
3 Tbsp maple syrup
Soak gelatine leaves in a bowl of cold water to soften. Bring fruit nectar and ¼ cup water just to the boil in a pot. Remove from the heat then stir in the maple syrup.
Squeeze the gelatine to remove as much liquid as possible then add the gelatine to the nectar, whisk until dissolved. Pout into small serving glasses and allow to set in fridge for 3-4 hours.
