Jelly and cranberry are combined in this unique Christmas dessert.
Ingredients
- 300g plain chocolate, broken up
- Pared zest of 2 oranges, plus finely grated orange zest, for decorating
- 570ml cranberry juice
- 200g caster sugar
- 2 cinnamon sticks
- 37g (22 sheets) gelatine (we used Costa fine leaf gelatine from Waitrose)
- 850ml sparkling wine or cava
- 280ml blueberry juice
- 142ml carton double cream
- 1 tsp vanilla extract
Method
- 1. Melt the chocolate in a bowl over a pan of simmering water. Stir until smooth. Spread the chocolate (to the thickness of a 50p coin) on a baking paper-lined tray. Set. Use a 3-4cm star cutter to cut out 16 stars. Chill.
- 2. Put the pared zest into a pan with the cranberry juice, 150g sugar and the cinnamon and heat until the sugar dissolves. Set aside to infuse for 30 minutes. Strain into a clean pan, discarding the cinnamon, and warm through again.
- 3. Meanwhile, soak 25g (15 sheets) gelatine according to the instructions. Squeeze out the water, stir into the warm cranberry until dissolved. Cool.
- 4. Add 570ml sparkling wine to the cranberry mixture and stir well. Pour enough jelly into 8 x 200ml martini or wine glasses to come about 2.5cm up the glass. Chill until nearly set, then stick a chocolate star into each glass, so they stand upright. Divide the remaining jelly between each glass. Chill to set completely.
- 5. Meanwhile, make up the blueberry jelly in the same way using the blueberry juice, 35g of the caster sugar and gelatine. Cool and add the remaining wine. Pour on top of the cranberry jelly. Chill overnight.
- 6. To serve, whip the cream with the vanilla and remaining 15g sugar to soft peaks. Spoon on top of the jellies and decorate with orange zest and remaining chocolate stars.
Nutritional info
Per serving: 532kcals, 20.1g fat (12.2g saturated), 6.5g protein, 70.1g carbs, 31.7g sugar, 0.1g salt
Chef's tip
Not suitable for freezing, but 2 days before, make up until the end of step 5, then finish the recipe on the day.