Peach and yoghurt jelly

1.Coarsely chop 4 peaches and combine in a large saucepan with orange juice and half the lemon juice and 1.25 litres (5 cups) water over medium-high heat, bring to the boil, then reduce heat to low and simmer until peaches are pulpy and fragrant (about 40 minutes). Using a hand-held blender, coarsely process, then strain through a sieve lined with muslin. Stand until all liquid is drained (about 10 minutes) to yield 1 litre (4 cups) of liquid (don’t push through, discard solids).

2.Transfer liquid to a clean pan placed over medium heat, add 1 cup sugar and stir until sugar dissolves, bring to the boil, then remove from heat and skim scum from surface. Meanwhile, soak 5 leaves of gelatine in cold water until soft, squeeze excess water from gelatine and add to hot peach liquid. Stir to dissolve gelatine, then strain two-thirds of the liquid into an oiled 10 cup-capacity bundt pan (see note) and refrigerate until just set (about 3 hours). Set remaining liquid aside at room temperature.

3.Meanwhile, blanch remaining whole peaches in boiling water for 30 seconds, transfer to a plate and when cool enough to handle, peel and cut each into 8 wedges. Layer over jelly, pour over remaining peach liquid and refrigerate until set (about 1 hour).

4.Combine remaining sugar and 130ml water in a small saucepan over medium heat and stir until sugar dissolves, bring to the boil and remove from heat. Soak remaining gelatine in cold water until soft, squeeze excess water from gelatine and add to hot syrup. Stir to dissolve gelatine, cool slightly, then combine with yoghurt and remaining lemon juice in a bowl. Whisk yoghurt mixture until smooth, then pour over peach jelly and refrigerate overnight or until set.

5. Dip jelly mould briefly in boiling water and, using your fingertips, gently pull jelly away from sides of mould (this will break the vacuum, making it easier to unmould). Place a serving platter over mould, quickly invert and carefully remove mould. Serve with fresh peach wedges.