Mulled Claret Jelly With Frosted Currants
|Caster sugar||3 Ounce (75 Grams / 1/3 Cup)|
|Water||4 Fluid Ounce (120 Milliliter / 1/2 Cup)|
|Lemon||1 Small, cut into slices|
|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)|
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.
When ready to serve, lay a sprig of currants on top of each jelly.