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Mulled wine jelly with cinnamon cream
Mulled wine jelly with cinnamon cream
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Prep Time:
615 minutes
Cook Time:
5 minutes
Total Time:
620 minutes
Impress everyone with this unique twist on a classic dessert.
Ingredients:
  • Rind of 1 orange
  • Rind of 1 lemon
  • 2 cinnamon quills
  • 6 cloves
  • 1 vanilla bean, split, seeds scraped
  • 100ml vodka
  • 10 gold-strength gelatine leaves (see note)
  • 200ml port
  • 500ml red wine
  • 150g caster sugar
  • 5.00 gm ground cinnamon
Instructions:
  • Combine rinds, cinnamon quills, cloves, vanilla pod and seeds, and vodka in a bowl. Let it sit covered at room temperature for 4 hours or overnight to infuse.
  • After preparing the citrus mix, let the gelatine soak in a bowl of cold water for 5 minutes.
  • Transfer the citrus mixture to a pan. Combine with port, wine, and sugar. Cook over low heat, stirring until sugar dissolves (avoid boiling). Squeeze gelatine, add to the pan, and stir to dissolve. Allow to cool slightly.
  • Pour the mulled wine through a strainer into a jug, then transfer it into a 1-litre jelly mold. Cover and refrigerate overnight until it is completely set.
  • Whip cream until fluffy, then gently fold in ground cinnamon. Unmould the jelly and serve with the aromatic cinnamon cream.

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