Peach Gellee

For the Peach Gellee:
6-7 peaches pureed with lemon juice, vanilla bean(fresh), pinch sugar and salt. You can peal the peaches if you want a more "white" color but I liked the red. Once puree'd with some water, push through a chinois and measure out 2 cups. Every two cups of this liquid (which is much thicker than water) get's 3 sheets of gelatin. Then once it's all cooled down in a quart, i use a spoon, break it up, place in a pastry bag and again, should be ready to go!
2cups fruit puree=3 gelatin sheets.