'Peach Melba' sherry jelly

Name: 'Peach Melba' sherry jelly
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 284 g can peaches in syrup, drained, plus 110ml syrup; 80 ml sweet sherry, such as oloroso; 55 g caster sugar; ¼ tsp vanilla extract; 200 ml Robinson's Fruit & Barley Peach Squash; 5 leaves platinum gelatine; neutral oil spray, for greasing; 200 ml double cream; ½ tbsp icing sugar; 5 tbsp raspberry coulis

Waitrose cook Alex Szrok brings peach melba flavours together with sherry jelly for a deconstructed trifle that’s pure nostalgia, with a modern twist. Follow Alex Szrok on Instagram.

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Serves6 4-6
CourseDessert
Prepare25 mins
Cook15 mins
Total time40 mins
Plusovernight setting

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284g can peaches in syrup, drained, plus 110ml syrup
80ml sweet sherry, such as oloroso
55g caster sugar
¼ tsp vanilla extract
200ml Robinson's Fruit & Barley Peach Squash
5 leaves platinum gelatine
neutral oil spray, for greasing
200ml double cream
½ tbsp icing sugar
5 tbsp raspberry coulis

Put the peach syrup in a small pan with 70ml of the sherry, the caster sugar, vanilla, squash, 270ml water and a pinch of salt. Bring just up to a simmer, then turn the heat down and leave to cook gently for 8-10 minutes until the sugar has dissolved.
Meanwhile, soak the gelatine in cold water for 5 minutes, then squeeze out and add to the hot liquid. Gently stir until it’s completely melted.
Lightly grease your jelly mould (about 750ml), then pour in the liquid. Allow to cool a little, then put in the fridge to set for at least 6 hours (ideally overnight).
Meanwhile, put the peaches in a bowl and sprinkle over the remaining 10ml sherry; chill until ready to serve.
When ready to serve, whip the cream with the icing sugar to soft peaks. Marble 4 tbsp of the coulis through the cream and set aside.
Dip the jelly mould into hot water for 20 seconds, then place a plate on the top, turn it upside down and shake it forward to release. If it’s stuck, put it in the hot water again and repeat. Pipe the raspberry ripple cream around the jelly and arrange the sherry-steeped peaches around the cream, drizzling the remaining coulis over the peaches before serving.

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