Catherine Fulvio Drinks

Sparkling Wine Jellies With Peach & Basil

Irish chef, food writer and cookery teacher Catherine Fulvio provides an original recipe for Sparkling Wine Jellies, featuring inspiration from Dublin and San Sebastian!

Ingredients (Creates 6-10 Glasses)

  • 250ml sparkling rosé wine (Txakoli)
  • 8 tbsp. sugar
  • 6 large basil leaves
  • 9 leaves gelatine
  • 250ml cold water, to soften the gelatine
  • 500ml very cold rosé (Txakoli)
  • 1 large orange, zest only
  • 2 peaches peeled and sliced
  • Small sprigs of basil to decorate

Instructions for Sparkling Wine Jellies With Peach & Basil

  • Place 6-10 champagne or small glasses on a tray and in the fridge to chill.
  • Heat the rosé and sugar in a medium saucepan.
  • Add some zest of orange and 3 basil leaves to the wine mix and boil.
  • Place the gelatin leaves in the cold water and leave to soften, once soft squeeze out the excess water.
  • Dissolve the gelatin in the warm rosé and stir until melted.
  • Strain to remove the basil and orange.
  • Pour into a jug and add 500ml cold rosé.
  • Refrigerate and stir frequently until the mix just begins to set (this will stop the fruit from floating to the top).
  • Blanch the peaches, cool off in iced water and peel, then cut into small slices.
  • Flash cook 3 basil leaves in boiling water and cool off in ice water.
  • Cut basil leaves into fine strips.
  • Divide peach slices and basil between the chilled glasses, add in some orange zest and pour over the partially set jelly mixture.
  • Cover with plastic wrap and place in the fridge overnight.
  • To serve, place a sprig of basil on the edge of each glass.