Mulled Wine Jelly with Vanilla Panacotta
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 .
Egg-free
Nut-free
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
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
- 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.
- 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 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.
- 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.
- 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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