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  • 400 ml of double cream.
  • 50g caster
  • 2 gelatine leaves
  • 1 vanilla pod, spilt And seeds removed
  • 600 ml mulled wine
  • 200 ml water
  • 150g caster sugar
  • 8 gelatine leaves
  • 150g mixed raspberries and blueberries


Measure the wine, water and caster sugar into a saucepan. Stir until the sugar has dissolved and the liquid is warm but not hot.

Soak the gelatine in cold water for 5 minutes. Squeeze out the water, then add to the liquid. Stir until melted.

Divide the fruits between 6 and 8 glasses. Pour over half or 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.

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.

Soak the gelatine in cold water until soft. Squeeze out the liquid then add to the cream. Stir until dissolved.

Leave until cold then pour on top of the set Jellies.

Put back into the fridge for 2-3 hours until set.

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