Pour contents of sachet into a jug/bowl and make up as directed on back of pack. Cover and leave to cool.
To avoid the peaches sticking to the base of the ring mould begin by adding 1cm of jelly to the tin and leave in the fridge until set. Carefully arrange peach slices on top of the thin layer of jelly.
Pour over just enough jelly to cover the peach slices so they don't begin to float out of place.
Put in the fridge to set. Pour over the rest of the jelly and set in the fridge for 2 hours.
While the jelly is setting, make the white layer. To dissolve the gelatine, pour 150ml hot water into a small bowl, sprinkle over the gelatine, stir well until the gelatine has dissolved. Beat in the yoghurt and cool to room temperature.
Pour yoghurt over the jelly layer.
Refrigerate until set. To serve, dip the mould in hot water for a few seconds and tip onto a serving plate.
Pour contents of sachet into a jug/bowl and make up as directed on back of pack. Cover and leave to cool.
To avoid the peaches sticking to the base of the ring mould begin by adding 1cm of jelly to the tin and leave in the fridge until set. Carefully arrange peach slices on top of the thin layer of jelly.
Pour over just enough jelly to cover the peach slices so they don't begin to float out of place.
Put in the fridge to set. Pour over the rest of the jelly and set in the fridge for 2 hours.
While the jelly is setting, make the white layer. To dissolve the gelatine, pour 150ml hot water into a small bowl, sprinkle over the gelatine, stir well until the gelatine has dissolved. Beat in the yoghurt and cool to room temperature.
Pour yoghurt over the jelly layer.
Refrigerate until set. To serve, dip the mould in hot water for a few seconds and tip onto a serving plate.
