I took a couple of liberties, first off I made a gold leaf suspension top using a sparkling Chardonnay and I used a set of moulds giving me 5 jellies to serve.
The gold leaf suspension isn't difficult, but you have to have an eye on the cooling of your jelly, it has to be thick enough to support the gold leaf, but still pourable. The Chartreuse Jelly is very strongly flavoured (and quite alcoholic), its made with about 40% of the volume being Chartreuse, 10% being the peach syrup (we used tinned peaches, as my tame historian suggested they'd be most likely in Titanic's kitchens) and the remainder being water. Add an extra leaf of gelatine to the usual 5 leaves to 500ml ratio since there is a lot of alcohol around and you are good to go. Fill the mould 3/4-7/8 full & leave to set, once it's set enough to support the peaches add peach slices and the rest of the jelly. Set & serve (with cream or ice-cream, the jelly is a bit rich on its own)
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