Peach Gelée with Vanilla Sauce

Ingredients

• 500 g ripe yellow-fleshed peaches
• 2 EL sugar
• 1 EL lemon juice
• 1 EL amaretto
• 3 sheets gelatin
• 0.25 vanilla bean
• 0.125 l light grape juice
• 0.125 l sparkling mineral water
• 2 TL cornstarch
• 1 EL lemon juice
• lemon balm leaf (for garnish)

Instructions

1. 1.

   Boil the peaches, peel and blend with sugar, lemon juice and amaretto. Soak gelatin in cold water, squeeze out excess liquid and dissolve in a little warm water. Mix into the peach purée, pour into molds and chill for 6 hours. For the sauce split the vanilla bean and bring grape juice, mineral water and sugar to a boil.

2. 2.

   Whisk cornstarch with a bit of cold water until smooth and use it to thicken the sauce. Stir in lemon juice and let cool while stirring occasionally. To serve, spread the sauce on plates. Release the gelée from the edges with a knife, briefly immerse the molds in hot water and pour onto the sauce. Garnish with lemon balm leaves.