INGREDIENTS: 1/2 cup caster sugar 1 1/2 tablespoons gelatine powder 750ml bottle sparkling wine 6 medium white nectarines 250g punnet strawberries, hulled, halved 1 tablespoon lemon juice 1 tablespoon icing sugar mixture INSTRUCTIONS: Place sugar and 3/4 cup cold water in a saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium. Simmer for 4 to 5 minutes or until slightly thickened. Transfer half the mixture to a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve. Add remaining sugar syrup to gelatine mixture. Stir to combine. Place sparkling wine in a large jug. Strain gelatine mixture into jug. Stir to combine. Carefully pour ½ cup champagne mixture, over the back of a spoon, into each glass. Refrigerate for 4 hours or until set. Place a cross in the bottom of 2 nectarines. Place in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh under cold water. Using a small sharp knife, remove and discard skin from nectarines. Roughly chop. Process peeled nectarines, strawberries, lemon juice and icing sugar mixture until smooth. Strain mixture into a bowl. Segment remaining nectarines. Divide puree between glasses. Top with nectarine segments. Serve immediately. (Source: Australia's Super Food Ideas December 2011 / January 2012)
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