1. Home
2. Recipes
   1. Meat
   2. Healthy
   3. Top 10s
   4. Dinner party recipes
   5. Roast recipes
   6. Cook books
   7. Cheap eats
   8. Low fat recipes
   9. Fish
   10. A-Z
   11. Summer recipes
3. Baking
4. Vegetarian recipes
5. Seasonal food
6. Features & guides
7. Know how
8. Promotions
9. Magazine
10. Subscribe

1. Recipes

Orange-scented wine jellies with ginger syllabub cream recipe

By Debbie Major

Serving instructions

1. Serves 6
2. Takes 30 minutes to make, plus infusing and at least 8 hours’ setting and chilling
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

The adult equivalent of a jelly dessert, these orange scented jellies look fantastic served in individual wine glasses topped with creamy ginger syllabub and served with home-made ginger shortbread biscuits.

Ingredients

1. 2 medium oranges
2. 75cl bottle fruity white wine
3. 1 vanilla pod, split lengthways
4. 5 (12cm x 6.5cm) gelatine leaves
5. 250g caster sugar

For the ginger syllabub cream

1. 284ml pot double cream
2. Finely grated zest of ½ orange, plus 2 tbsp orange juice
3. 2 tbsp lemon juice
4. 4 tbsp Grand Marnier liqueur
5. 1 piece stem ginger, cut into fine shreds, plus 2 tbsp syrup from the jar
6. 75g caster sugar

Method

1. 1. Make the jellies. Finely grate the zest from the oranges and set aside. Cut a thin slice off the top and bottom of each orange, and slice away the skin and pith. Segment the oranges in a bowl, slicing either side of the membrane. Cover and set aside.
2. 2. Put the wine and vanilla pod into a pan and heat gently until almost boiling. Pour into a bowl, stir in the zest and leave for 15 minutes to infuse.
3. 3. Soak the gelatine in a bowl of cold water for 5 minutes. For a clear jelly, strain the wine through a coffee filter or muslin-lined sieve to remove the zest and vanilla seeds (or you can leave these in). Pour back into a cleaned pan and reheat gently. Add the sugar and stir until dissolved. Squeeze out the excess water from the gelatine and add to the hot wine. Remove from the heat and stir until dissolved. Pour into a measuring jug.
4. 4. Divide the orange segments between 6 wine glasses and pour over the jelly. Leave to set in the fridge for 8 hours or overnight.
5. 5. Make the syllabub. Put the cream, orange zest and juice, lemon juice, liqueur, ginger syrup and sugar into a bowl and whisk to soft peaks. Spoon on top of the jellies and chill for 1-2 hours. Sprinkle with stem ginger and serve with ginger shortbread biscuits.

Nutritional info

Per serving: 614kcals, 26.9g fat (16.7g saturated), 1.8g protein, 70g carbs, 66.7g sugar, 0.1g salt

Wine Recommendation

Open a very cold bottle of fruity dessert wine such as sweet Muscat.

Comments

(You have to be registered and signed-in to make a comment)

• Register

Share

Pin It

Other low salt recipes

• Green gazpacho recipe
• Date crumb bake recipe
• Apple and ginger yogurt pots recipe
• Chocolate and vanilla custard buns recipe
• Traditional holiday coleslaw recipe