Peach jelly
Ingredients (makes multiple rations)
  • 1 can of preserved peaches
  • Agar powder
  • Water
  • 1. Strain the peach from the preserve and put in a tall container.
  • 2. Blend until obtaining a smooth cream.
  • 3. For every 400gr of the peach cream add 100gr of water.
  • 4. Put half of the purée in a saucepan. Add three grams of agar powder and bring to the boil while stirring.
  • 5. Remove the saucepan from the heat add the other half of the mixture. Stir.
  • 6. Put into individual moulds or ice cube trays.
  • 7. Set in the fridge until it sets.
  • 8. Unmould and serve.