Mulled wine jelly with vanilla ice cream recipe

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  • Serves 6
  • 4 hrs 20 mins to prepare and 10 mins to cook
  • 295 calories / serving
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Mulled wine jelly with vanilla ice cream hero 7bd7f9e9 26d2 4ead 9d9f a9bbf3c24d3c 0 472x310

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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  • Ingredients

  • 10 sheets gelatine
  • 500ml (16fl oz) full-bodied red wine
  • 300ml (10fl oz) orange juice
  • 2tbsp honey
  • 2 strips lemon peel
  • 1 cinnamon stick
  • 5 cloves
  • 150ml (5fl oz) whipping cream
  • 2tsp caster sugar
  • 1 vanilla pod, to decorate
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  • Energy 1232kj 295kcal 15%
  • Fat 10g 14%
  • Saturates 6g 30%
  • Sugars 14g 16%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 14.2g Protein 23.4g Fibre 1g

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