Peach jelly
Ingredients (makes multiple rations)
- 1 can of preserved peaches
- Agar powder
- Water
Method
- 1. Strain the peach from the preserve and put in a tall container.
- 2. Blend until obtaining a smooth cream.
- 3. For every 400gr of the peach cream add 100gr of water.
- 4. Put half of the purée in a saucepan. Add three grams of agar powder and bring to the boil while stirring.
- 5. Remove the saucepan from the heat add the other half of the mixture. Stir.
- 6. Put into individual moulds or ice cube trays.
- 7. Set in the fridge until it sets.
- 8. Unmould and serve.
