Spiced red wine jellies with stem ginger and cinnamon cream
- December 2009
- Serves 6
- Takes 10 minutes to make, 15 minutes to cook, plus overnight setting
This Rick Stein recipe is a jellied version of glühwein (German mulled wine), topped with stem ginger-flavoured cream. It’s a perfect winter dessert for a dinner party, and can be made in advance.
- 377 kcals
- 13.6g (8.4g saturated)
- 44.5g (42.3g sugar)
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