How to Make Chartreuse Jelly
Ingredients
For the Jelly:
- 5 tsp flavorless gelatin or equivalent in sheets
- 2 cups water
- 1/3 cup granulated sugar
- 1 cup Chartreuse liqueur
For the Peaches:
- 3 large peaches
- 4 cups water
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 cinnamon stick
- 3 whole cloves
Instructions
Prepare the Jelly:
- Dissolve gelatin in 1 cup of cold water.
- Heat the remaining cup of water with sugar until dissolved. Let cool for 20 minutes.
- Mix in Chartreuse and gelatin. Pour into a dish lined with wax paper and refrigerate until set.
Poach the Peaches:
- Blanch peaches in boiling water for 30 seconds, transfer to ice water, and remove skins.
- Simmer water, sugar, lemon juice, cinnamon, and cloves. Submerge peaches and poach gently for 6 minutes. Let cool in syrup.
Assemble the Dessert:
- Cut jelly into decorative shapes. Fan sliced peaches over a bed of jelly. Garnish with edible flowers or whipped cream.