Peach Buttermilk Jelly
50 g buttermilk
250 g peaches without stones, peeled at will
25 g vanilla sugar
5 g agar-agar powder
1/2 lemon, juice
Puree peaches with lemon juice. Sprinkle with agar, set aside.
Combine sugar and a few drops of lemon juice (or water) in a pan, let lightly caramelize.
Add peach mixture and bring to a boil, stirring constantly. Cook for 2 minutes.
Take from heat, stir in buttermilk and pour into moulds (e.g. espresso cups) immediatly. (*)
Refrigerate till entirely cool. Turn out onto plates to serve.
(*) Preparations with agar begin to harden at about 45 deg C.
The buttermilk cools the hot mixture, so you should not dawdle. :-)