Set vanilla cream and sauternes jellies

Set vanilla cream and sauternes jellies
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, plus overnight setting

You can adjust the flavour of these adult-only jelly recipe by using port, marsala, madeira or sweet sherry instead.

Nutrition: per serving

Calories
512kcals
Fat
45.8g (28.4g saturated)
Protein
3g
Carbohydrates
14.5g (14.5g sugars)
Fibre
none
Salt
0.1g
Calories
512kcals
Fat
45.8g (28.4g saturated)
Protein
3g
Carbohydrates
14.5g (14.5g sugars)
Fibre
none
Salt
0.1g

Ingredients

For the set cream

  • 500ml double cream
  • 70ml buttermilk
  • 150ml whole milk
  • 1 vanilla pod, split and seeds scraped
  • 60g caster sugar
  • 3 gelatine leaves (we used Costa)

For the sauternes jelly

  • 300ml sauternes (port, masala, madeira or sweet sherry will also work)
  • 3 gelatine leaves

Method

  1. Start with the set cream layer. In a large saucepan, gently heat the cream, buttermilk, milk and vanilla pod and seeds with the caster sugar until the sugar has melted – don’t let it boil or the buttermilk will curdle.
  2. Meanwhile, soak 3 gelatine leaves in cold water for 2 minutes until soft and spongy. When the cream is steaming, take off the heat and, after squeezing out any excess water, add the gelatine. Stir until completely dissolved. Strain into a jug, then pour into 6 tumblers or wine glasses. Leave to cool, then put in the fridge for 3-4 hours to set.
  3. When the creams have set, make the jelly. Pour 150ml of the sauternes into a saucepan and add the 3 gelatine leaves. Leave the gelatine to soften, then heat gently, stirring, until the gelatine has dissolved. Strain the mixture into the remaining sauternes, stir to combine and leave to cool to room temperature (it will still be liquid). Pour this on top of the creams, then return to the fridge to chill overnight until set. Serve the creams with crisp, buttery biscuits.

delicious. tips

  1. The puddings can be made and refrigerated, covered, for up to 2 days. Take them out of the fridge 30 minutes before serving.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Edd Kimber’s gâteau breton

Edd Kimber‘s gâteau breton is synonymous with the area it hails from, Brittany. It’s a...

Save recipe icon Save recipe icon Save recipe

Impressive recipes for a special occasion

Frozen thandai semifreddo meringue cake

Ravinder Bhogal’s spectacular frozen thandai semifreddo meringue cake is perfect for a big Diwali gathering...

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Crème brûlée bakewell tart

A hybrid dessert combining the best of a decadent French crème brûlée and a traditional...

Save recipe icon Save recipe icon Save recipe

Baked cheesecake recipes

New York cheesecake

This baked, make-ahead cheesecake is a classic – a pudding everyone loves. Make our version...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.