Delicately sweet and beautifully light, these fruit nectar jellies with fragrant red peach nectar make 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 nectar of choice, we used Alain Milliat red peach nectar
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.
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.
