Peach jelly
Gelatina di pesche
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800 g peaches
2 teaspoons agar agar powder
the juice of 1 lemon
60 g brown sugar
Quickly wash the peaches, keep aside a to decorate and blend the rest until you have a smooth puree.
Put it in a saucepan, add lemon juice and sweeten with sugar.
Dissolve in cold juice agar agar, then put it on low heat, bring to a boil, stirring, and then turn off.
Soak a mold and pour in the mixture warm.
Allow to cool, then refrigerate for a few hours.
When ready to serve, unmold onto a serving plate and garnish with thin slices of peach kept aside and a few leaves of grass luigia.
(Ricetta Greenplanet.net)
