• 4servings
  • 120minutes

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300mL cream

  2. 150mL milk

  3. 1/4 cup caster sugar

  4. 2 level teaspoons plain gelatine

  5. 1 teaspoon vanilla extract

  6. 425g can sliced peaches

  7. 1/2 teaspoon ground cinnamon

  8. 1 tablespoon brandy or favourite liqueur

Instructions Jump to Ingredients ↑

  1. Heat cream, milk and sugar in a small saucepan over moderate heat, stirring until sugar dissolves and mixture almost boils. Remove pan from heat.

  2. Stir gelatine into 1⁄4 cup boiling water until completely dissolved. Stir into cream mixture with vanilla. Pour mixture into a pouring jug; cool to lukewarm, whisking occasionally to prevent a skin forming.

  3. Place 4 x 1⁄2 cup-capacity moulds on a tray. Fill with custard. Top each with a small piece of plastic wrap. Chill to set.

  4. Meanwhile, drain syrup from peaches into a saucepan; add cinnamon and bring to the boil. Simmer until syrup reduces by half. Remove pan from heat; add peaches and brandy. Cool; cover and chill.

  5. To serve, dip moulds briefly into warm water to loosen; turn out onto serving plates. Serve with peaches and syrup.


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