Same old story: “I’m not like cooking, I’m not like baking, I wanna eat icecream, I wanna drink fruit juices, iced tea” … but if I keep on eating icecream I won’t fit into my swimsuit! And, as I’m leaving in 10 days for a long weekend in Sicily, I need to eat and think light! So, fruit, fruit, fruit!
The only problem is: fruit everyday is boring! Why not giving a try to jelly? I haven’t made or tasted jelly before, it seemed too ‘trembling’! But I found wonderful sweet-smelling peaches, so it was the right time to face my fear for jelly and use them! Talking about first times.. why not using them with lavender?
Ingredients (serve 5):
- ripe peaches, 4
- caster sugar, 100 gr
- gelatine(*), 4 sheets
- water, 100 ml
- lavender, 3 branches
(*) I used that kind of gelatine that in Italy is called ‘colla di pesce’, that is ‘fishglue’, made with pig skin and bovine bones… I know, quite horrible, but it is tastless. I’ll give a try to agar agar next time.
Peel and chop peaches, leave to infuse with sugar and lavender for at least one hour, in a fresh place.
After one hour, remove the lavender and put the peaches in a blender to obtain a velvety and smooth mixture. Sieve the puree to remove every lump. You should have about 400ml of peach puree , add water till 500ml.
Draw gelatine sheets into cold water.
Pour peach puree into a pot, add lavender to enhance the flavour and bring to simmer. When it comes to the boil, remove from the heat, remove lavender and add squeezed gelatine sheets. Stir throughly and pour the mixture into 5 little jelly moulds (100ml each).
Leave to cool into the fridge fot at least 4 hours. To turn out jellies, draw the moulds for a few seconds into hot water and turn them onto a serving dish. If you have silicone moulds, it’s way easier!
Peach and lavender jellies are really good and light, perfect for a summer dinner with a cold sparkling wine.
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