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Mulled Claret Jelly With Frosted Currants

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Ingredients
  Caster sugar 3 Ounce (75 Grams / 1/3 Cup)
  Water 4 Fluid Ounce (120 Milliliter / 1/2 Cup)
  Lemon 1 Small, cut into slices
  Cinnamon sticks 2
  Cloves 3
  Powdered gelatin 4 Teaspoon
  Claret 750 Milliliter (1 Bottle)
  Redcurrant sprigs 6 (For Decoration)
  Caster sugar 2 Tablespoon (For Decoration)
  Whipped cream 3 Tablespoon (For Serving)
Directions

Put the measured amount of caster sugar in a pan with the water, lemon slices and spices.
Bring to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
Strain, then stir in the gelatine until dissolved.
Mix with the claret and pour into six individual dishes.
Chill until set.
Pack in a rigid container.
Meanwhile, dip the redcurrant sprigs in water, shake off the excess, then coat with caster sugar.
Leave to dry.
Pack separately.
When ready to serve, lay a sprig of currants on top of each jelly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert

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