Peach and Turmeric Gelatin With Strawberry Coulis

Fresh turmeric gives these peaches a ginger-like taste. Turmeric is usually paired with cardamom and coriander in curries. But when mixed with the subtleties of peach, sugar and white wine, it stops being curry's underwhelming filler and becomes a robust flavor driver.

If you don't eat it for its decadence, eat it for turmeric - the spice dessert forgot.

Step 1: Ingredients and Tools

Ingredients for peach gelatin
2-3 ripe peaches
1/4 tsp fresh turmeric finely chopped (powdered has a very different taste)
1/3 cup white wine
1 packet of gelatin
1/4 cup white sugar
1/2 cup water

Ingredients for the rustic coulis
10 strawberries
2 tbs sugar
1/4 cup white wine
1 lemon, for juice and decorations

Tools
food processor
mixing bowl
sauce pan
peeler
knife
jello moldes/baking pan/ serving glasses

Step 2: Prepare the Gelatin

1. Peel and chop the peaches. Puree in a food processor.

2. Slice off a small chunk of turmeric. Cut off the skin and finely chop to half a teaspoon.

3. Pour 1/4 cup of the peach puree into a suce pan on low heat and add the turmeric, sugar, wine, and gelatin. Whisk the ingredients quickly, making sure the gelatin is well integrated. You may need to add a tablespoon or two of water.

Heat for five minutes until it has warmed through. Don't let boil or over heat.

Step 3: Preparing the Gelatin Part 2

Pour the peach and turmeric mixture into a mixing bowl.
Add remaining puree and water.
Mix together and quickly pour into your molds, glasses, or baking pan.

If you use a pan, you can cut the gelatin in squares. Molds are sometimes hard to break loose, but look nice if done well.

Cover with plastic wrap and cool in the fridge for several hours.

Step 4: Making a Rustic Coulis

Prepare the coulis about a half hour before you serve the Gelatin. This recipe is flexible. You should adjust it to the amount you want to use for flavor and decoration.

Puree about 10 strawberries. Place in sauce pan and add the sugar, wine and a good squeeze of a lemon half. Heat on low to medium heat. The mixture should simmer lightly, but not reach a rousing boil. After the mixture thickens and reduces by about 1/2 (about 10-15 minutes) remove from heat and let cool a bit.

Remove the peach gelatin from the fridge. Pour on the coulis. You can decorate by creating lemon julienne strips. (Slice a lemon in half and use a peeler to peel the edge ring. Twist into a curl)