Peach and lavender jelly
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 ‘fish glue’, 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.
This Post Has 11 Comments
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Looks very refreshing! I love the combinaison of peach and lavender, even if sometimes the lavender flavour is a bit too strong in some recipes but I’m sure that you got the right balance. Beautiful pictures by the way.
It is refreshing! I was scared to use lavender too, so I used just a bit of it at the beginning, but it was too weak, so I added it again when the puree was simmering, leaving the flowers inside just for a minute ore two. It was gentle and not overwhelming!
These are so lovely…and yes, lavender is tricky because it can be too strong at times during the year? always best to test it…great post. we love it.
OMG! Amazing! I am always hesitant to use gelatine, but this recipe looks pretty easy for me. Will definitely buy gelatine 🙂 this recipe worth it for sure
How beautiful! What an original idea.
This is absolutely georgous… so pretty and appealing – i can almost taste the flavor.. lovely idea thanks – cheers alissa
@ Sherry: Sincerely I don’t know when it is stronger, but the best thing is to try and then add some more if it is too weak.
@ Tasterussian: THANK YOU! you should try it!
@ Cookin’ Canuck: thank you!
@ Alissa: it was really fresh and tasteful, yeah!
When you say “jellies” are you talking about something you spread on toast or something like our Jello in the states? These are beautiful and I just wish I had those cute little molds. — Sherry
I mean Jello, yeah!
Beautiful! I can’t wait to try your recipe.
By the way, don’t use agar agar next time. Use gelatin! It’s full of collagen so it gives you beautiful wrinkle-free skin and strong bones.
thank you! if you like the pairing of peach and lavender, stay tuned for my next recipe!
good advice about the gelatin!