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Nectarine jelly with muscat
From: gourmettraveller.com.au SERVES 6
300 ml thickened cream
2 tbsp elderflower cordial, plus extra to drizzle
To serve: thin crisp almond biscuits
Crushed raspberry ice
55 gm (¼ cup) caster sugar
300 gm (2 punnets) raspberries
Nectarine jelly
375 ml (1 bottle) Muscat de Beaumes de Venise or other sweet wine
55 gm (¼ cup) caster sugar
2 pieces of orange rind, removed with a vegetable peeler
1 vanilla bean, split and seeds scraped
6 firm ripe nectarines
4 leaves of gelatine (titanium strength), softened in cold water
For crushed raspberry ice, heat caster sugar and ½ cup water in a saucepan over medium heat, and bring to the boil, stirring, until sugar dissolves. Add raspberries and cook for another 5 minutes, then cool. Freeze mixture in a 2 cup-capacity metal container for 3 hours, scraping frequently to form coarse crystals.
For nectarine jelly, combine Muscat de Beaumes de Venise, sugar, orange rind, vanilla bean and seeds, and 1 litre of water in a saucepan and bring to the boil over medium heat, stirring until sugar dissolves. Add nectarines, cover closely with a round of baking paper, and weight using a small plate to submerge. Bring just to the boil, reduce heat to low and gently simmer for 10 minutes or until nectarines are tender and skins have split. Using a slotted spoon, carefully transfer nectarines to a bowl, cool, then peel and refrigerate until cold. Bring poaching liquid back to the boil and simmer over medium heat for 10-15 minutes or until reduced to 3 cups. Squeeze excess water from gelatine, add to reduced syrup and stir to dissolve, strain and cool. Halve nectarines, remove stones and cut into wedges. Divide nectarines among six 1½ cup-capacity glasses. Pour ½ cup of syrup into each and refrigerate for 4 hours or until set.
To serve, whip cream and elderflower cordial to soft peaks, spoon on top of jellies, drizzle with a little extra cordial and scatter with spoonfuls of crushed raspberry ice. Serve with thin, crisp almond biscuits to the side.
