Tuesday, January 19, 2010

Recipe - Mulled red wine jellies with vanilla cream

The pudding could be described as a grown-up version of jelly and ice-cream. You might think a chilled dessert an odd choice at this time of year, but the wintry flavour of mulled wine and spices makes it strangely warming.

Makes 6-8, so plenty for seconds

For the jellies:
750ml bottle medium-bodied red wine, such as Merlot

1 cinnamon stick

1tsp cloves

Zest of 1 orange, plus 100ml
(3½fl oz) freshly squeezed juice

1 bay leaf
225g (8oz) caster sugar

8 gelatine leaves, such as Costa Fine Leaf

For the vanilla Cream:150ml (5fl oz) double cream
1 vanilla pod

2tbsp sieved icing sugar Ground cinnamon, for dusting

Place the wine, cinnamon stick, cloves, orange zest, juice and bay leaf in a saucepan, and gently heat until it is just below boiling point. Remove from the heat and leave to infuse for 15-30 minutes.

If any scum rises to the surface, skim off with a metal spoon. Soak the gelatine leaves in cold water for about 5 minutes until soft. Strain the wine through a fine sieve into a clean saucepan.


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