Vineyard Peach in Sacher Cuvée Jelly

For the vineyard peach, blanch the peaches (briefly scald with boiling water), rinse with cold water and cut in half. Peel off the skin and remove the pits.

Steam peaches in a saucepan together with champagne, sugar, vanilla, lime zest and juice over mild heat until soft but not broken down.

Strain juice through a sieve (set aside 3-4 tablespoons), pour in half of the peach liqueur and dissolve the soaked, squeezed gelatin in it.

Finely dice two peach halves, fold into the jelly and chill in the freezer. Before the jelly begins to set, fill 4 decorative glasses 3/4 full with it and refrigerate.

Flavor the sorted raspberries with a few drops of lemon juice and gently mix with powdered sugar.

Remove the glasses from the refrigerator and cut out enough solidified jelly to fit the raspberries in the vacated hollow. Gently warm the cut-out jelly with the juice set aside and coat the raspberries with it.

Blend the remaining 4 peach halves into a custard. Season with remaining peach liqueur and spread over jelly, garnish with lemon balm and mint leaves.

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