Chef Jason Atherton serves up champagne poached peaches with vanilla yoghurt terrine on Sunday Brunch.
The ingredients for the vanilla yoghurt terrine are: 8 gelatine leaves, 180g caster sugar, 500ml double cream, 1 vanilla pod, split in half, seeds scraped out with a knife, 500ml Greek or natural yoghurt and 45ml lime juice, strained.
For the poached peaches: 5 peaches, 750ml bottle of Prosecco (or Champagne), 250ml maple syrup, 1 vanilla pod, split in half, seeds and scraped out with a knife.
To assemble: 2 ripe peaches and icing sugar, for dusting.
Peach sorbet to serve.