Soak the gelatine in 3-4 tablespoons cold water for 5 minutes.
Heat the wine, orange juice, honey, lemon peel and spices together in a pan, bring just to the boil to reduce the alcohol, then take off the heat. Remove the gelatine from the water and shake gently. Add to the pan and stir until melted. Strain and pour into 6 small wine glasses. Leave to set for about 4 hours.
To decorate, split the vanilla pod down its length and scrape out seeds. Use a few of the vanilla seeds to flavour the cream (add the rest to a jar of caster sugar to flavour it). Cut the vanilla pod into very thin sticks for decoration.
Lightly whip the cream with the caster sugar and vanilla seeds, then spoon on top of the set jelly. Serve chilled, decorated with the vanilla pod sticks.
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