Peach Gelatin with Vanilla Sauce
Blanch and peel peaches and puree with sugar, lemon juice and Amaretto. Soak gelatin in cold water, squeeze and dissolve in a little warm water. Mix gelatin in under peach puree, pour peach gelatin into ramekins and refrigerate for six hours.
For the sauce, slit vanilla pod and bring pod and seeds to a boil with champagne and sugar.
Dissolve cornstarch in a little cold water until smooth and add to vanilla champagne mixture. Stir in lemon juice and allow sauce to cool, stirring occasionally.
To serve, spread sauce on plates. Use a knife to loosen gelatin from edges of ramekins, dip ramekins briefly in hot water and overturn gelatin onto plates. Garnish with lemon balm leaves.