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Mulled Wine Jelly with Vanilla Panacotta

Mulled Wine Jelly with Vanilla Panacotta recipe by Annabel Karmel

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Mulled Wine Jelly with Vanilla Panacotta

This Mulled Wine Jelly with Vanilla Panacotta is the perfect finish to any festive meal! It’s so easy to make a mulled wine jelly using leaf gelatine and a bottle of mulled wine…serve with or without the vanilla panacotta.

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Ingredients

400ml double cream
50g caster sugar
2 gelatine leaves
1 vanilla pod, spilt and seeds removed

600ml mulled wine
200ml water
150g caster sugar
8 gelatine leaves

150g mixed raspberries and blueberries

Method

  1. For the Mulled Wine Jelly. Measure the wine, water and caster sugar into a saucepan. Stir until the sugar has dissolved and the liquid is warm but not hot.
  2. Soak the gelatine in cold water for 5 minutes. Squeeze out the water, then add to the liquid. Stir until melted.
  3. Divide the fruits between 6 or 8 glasses. Pour over half of the liquid and place in the fridge to set for 1 to 2 hours, then pour in the remaining liquid and put back in the fridge to set until firm.
  4. To make the Panacotta. Measure the cream, vanilla and sugar into a saucepan. Stir over a low heat until the sugar is dissolved. Bring up to the boil, then leave to cool until hand hot.
  5. Soak the gelatine in cold water until soft. Squeeze out the liquid then add to the cream. Stir until dissolved.
  6. Leave until cold then pour on top of the set jellies.
  7. Put back into the fridge for 2-3 hours until set.

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