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Titanic Recipe - Peaches in Chartreuse Jelly

From the archive, first published Thursday 22nd Apr 2004.

1x822g tin sliced peaches in juice (fresh peaches in season are best)

300ml chartreuse liqueur

4 sheets (13g) of sheet gelatin

2-3 tbsp cold water

whipped cream and chocolate leaves to decorate

1 Separate the peaches from the juice.

2 Wet a pretty glass bowl and arrange the peach slices in the bottom of the bowl, set aside.

3 Soak the gelatin in the water for a few minutes in a pint jug. Add four tablespoons of the juice left over and heat gently in a microwave oven for one minute, stir to make sure that the gelatin is melted.

4 Slowly add the chartreuse and make the liquid up to a pint with the rest of the juice, adding a little water if not enough. Taste for sweetness adding a little sugar or honey if not sweet enough for your taste.

5 Gently pour over the peaches and place in the refrigerator until set. Decorate as desired. Serves 6.

Note: if using fresh peaches, blanch and peel them and use apple juice instead for the liquid.

Venika Kingsland

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