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)
- 750ml bottle medium-bodied red wine such as Merlot or a Merlot-Shiraz blend
- 1 cinnamon stick
- 10 cloves
- Pinch of dried chilli flakes
- Pared zest of 2 oranges
- 80ml cranberry juice
- 220g caster sugar
- 8 gelatine leaves (we used Costa Fine Leaf Gelatine Leaves, from Waitrose)
For the stem ginger and cinnamon cream
- 150ml double cream
- 1 piece stem ginger, finely chopped, plus
- 1 tbsp stem ginger syrup from the jar
- ¼ tsp ground cinnamon, plus extra to dust
- Place the wine, spices and orange zest in a pan over a medium-high heat and bring to just below boiling point. Set aside for 10 minutes to allow the flavours to infuse. Strain through a fine sieve into a clean pan, then place over a medium-high heat and bring back to just below boiling point. Add the cranberry juice and sugar. Stir for 2-3 minutes until the sugar has dissolved. Reduce the heat to low and keep hot.
- Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove any excess water, then whisk into the wine mixture until dissolved. Divide among 6 wine glasses, then chill overnight until softly set.
- Whip the cream, stem ginger syrup and cinnamon in a bowl to soft peaks. Spoon the cream onto the jellies, decorate with the chopped ginger and dust with cinnamon.
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