Peaches Velvetene

1. 1

   Strain peaches and reserved juice (remove 4 tablespoons of the juice and reserve separately for the ricotta cream).

2. 2

   Put peaches into serving bowl or individual glasses or bowls.

3. 3

   Measure reserved juice, if you have 100ml then dissolve jelly in 150ml hot water, mix together.

4. 4

   Whisk jelly/juice mixture into the yoghurt.

5. 5

   Pour over the fruit.

6. 6

   Refrigerate to set.

7. 7

   Process the 4 tablespoons of reserved juice with the ricotta in a blender, food processor or mixer on high until smooth - use this to decorate the top of fruit/jelly.

8. 8

   Either dollop on or pipe onto the dessert.

No additional tips available.