Bellini jelly

This elegant non-alcoholic cocktail makes the perfect after-dinner treat.

Ingredients (serves 4):
5 tsp Bake King gelatine powder
1/4 cup warm water
1 bottle peach flavoured Pink Dolphin (500ml)
3-4 Del Monte peach halves, diced

Method:
1. In a small bowl, add the gelatine powder to the warm water. Let it stand for 5 minutes, until the gelatine becomes spongy. Stir to dissolve.
2. Pour the Pink Dolphin drink into a small measuring jug and stir in the gelatine mixture.
3. Place half the peaches into 4 champagne glasses. Using a fine sieve, strain the Pink Dolphin mixture into the glasses until they are half filled.
4. Chill in the fridge for 1 hour, or until slightly firm.
5. In another bowl, mix the remaining peaches with the rest of the Pink Dolphin mixture and set aside at room temperature.
6. When the jelly in the fridge is firm, fill the glasses with the rest of the peaches. Refrigerate for another hour until firm. Serve chilled.

Tips:
Serve the bellini straight from the fridge - the jelly turns watery when left at room temperature.

Recipe source: Simply Her magazine (Sep 2008)