First soak the gelatin in cold water.
Then transfer the poached peach into a blender and also add the prosecco, the ginger syrup and the agar powder. Blend this till smooth.
Now pour it into a saucepan and bring this to a boil for at least 30 seconds.
Meanwhile add a thin layer of oil spray on some trays.
When the peach liquid has boiled turn off the heat and dissolve the gelatin.
Then divide it on the trays. I pour 70 grams on each tray. Now spread this and when necessary, use a blowtorch to remove any air bubbles. Then let this set completely in your fridge.
Once set cut it with the desired cutter and keep it in your fridge for later.Â
