Peach Bellini

Summer is waning (a fact which I am in complete denial about) but it’s not too late to squeeze in some summer-time activities such as lounging poolside while enjoying a giant, gelatinized Peach Bellini. Its been a while since I’ve made a large jello mold so for this year’s annual pool party with co-workers on Long Island, I decided to make this 5 pound Bellini in lieu of tiny jello shots. Fresh peaches and lots of bubbles are suspended in most of a bottle of peach schnapps and champagne making this a light, refreshing, and intoxicating treat.

4 cups cold peach schnappsmold crop 01
7 tablespoons (7 envelopes) of unflavored gelatin powder
1 ½ cup boiling water
2 cups cold champagne
3 large, sliced peaches

In a bowl, sprinkle unflavored gelatin over 1 1/2 cups of the cold peach schnapps and allow the gelatin to absorb the schnapps. Stir in 1 1/2 cups of the boiling water until gelatin is fully dissolved. Allow to cool to room temperature and stir in 2 champagne and the remaining 2 1/2 cups of cold peach schnapps. Refrigerate until thickened to the consistency of a gel. Fold in peach slices and spoon into a 9cup mold. Refrigerate until firm. Unmold and serve.

About Victoria Belanger

4 Responses

  1. kim

    Hello! If I don’t want to make these with alcohol do I need to adjust the gelatin at all? or can I just sub any other juice?

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