Mulled Claret Jelly With Frosted Currants Recipe
Ingredients
75 g/3 oz/1/3 cup caster sugar
120 ml/4 fl oz/1/2 cup water
1 small lemon, cut into slices
2 cinnamon sticks
3 cloves
20 ml/4 tsp powdered gelatine
1 bottle of claret
TO DECORATE:
6 sprigs of redcurrants
Extra caster sugar
TO SERVE:
Whipped cream
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.
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.
Questions, Comments and Reviews
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