Muscat Aspic with peaches

In a saucepan heat the muscat with the sugar without boiling. Turn off the heat and add the gelatine soaked in cold water and squeezed well. Mix and let cool.

Pour half into glasses (or cups) and place these in the fridge. Peel the peaches and cut them into large pieces. Put the peaches in glasses in which the liquid has coagulated, cover with the remaining liquid and put it back in the fridge.

Decorate with a mint leaf and possibly with chocolate chips.

PS: can also be made with strawberries or canned fruit.

For 6 people



MUSCAT lt. 0,750
SUGAR gr. 150
PEACHES gr. 800
GELATINE foils 6
MINT leaves 6