Next Saturday will be the grande finale of a project which has taken over my life for the last six weeks. I’m catering and managing a party of 80 people. 12 canapés per person, platters and giant cake. I’ve been working on the menu since July. With a week to go the menu is set and now I just need to start making it. I see lots of early morning starts and late nights coming my way next week.

One of the sweet canapés on the menu is a champagne bellini verrine. Super simply to make but very delicious.

serving depends on size of glass – should serve 6 normal size glasses

400ml champagne
1 large tin of peaches (reserve the syrup)
8 peaches
2 1/2 leaves of gelatine

Soak the gelatine. Pour the champagne and 200ml of the peach syrup into a bowl. Melt the gelatine over a gentle heat. Add a couple of spoons of the champagne to the gelatine. Mix well and then add to the rest of the champagne. Pour into a rectangle container and refridgerate for at least 6 hours or overnight.

To assemble: Puree the tinned peaches. Chop 6 peaches into small cubes. Remove the jelly from the fridge. Cut the jelly into small cubes (keep the jelly in the container though). I find this gives the jelly a more interesting texture. Now take your glasses and alternate layers of chopped peach, peach puree and champagne jelly. Refridgerate for a minimum of an hour. Before serving garnish with peach wedge.