Spiced red wine jellies with stem ginger and cinnamon cream

Spiced red wine jellies with stem ginger and cinnamon cream
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
377 kcals
Fat
13.6g (8.4g saturated)
Protein
1.2g
Carbohydrates
44.5g (42.3g sugar)
Salt
trace
Calories
377 kcals
Fat
13.6g (8.4g saturated)
Protein
1.2g
Carbohydrates
44.5g (42.3g sugar)
Salt
trace

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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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