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Muscat jellies with spiced cream
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Muscat jellies with spiced cream
Felicity Cloake's jellies will add a decadent edge to your dinner party. The honeyed flavour of Muscat wine brings this indulgent dessert to life
Serves: 4
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
374Kcal
Fat
15gr
Saturates
10gr
Carbs
44gr
Sugars
44gr
Fibre
0gr
Protein
2gr
Salt
0gr
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Ingredients
- 150g caster sugar
- 5 sheets platinum-grade leaf gelatine
- 300ml Muscat or other dessert wine
To serve
- 150ml whipping cream
- ¼ tsp ground cardamom (from 8-10 pods)
- 1 tsp runny honey
- a sprinkle of finely grated orange zest
Step by step
Get ahead
The jellies keep for up to 4 days in the fridge.
-
Bring 300ml water almost to the boil in a small pan. Stir the sugar into the water to dissolve and then take off the heat and allow to cool a little.
-
Meanwhile, soak the gelatine in cold water until floppy, then wring out and stir into the warm sugar water until melted. Strain into a jug through a fine sieve, then add the wine and stir well.
TipThis makes a soft-set jelly. For a firmer consistency add another gelatine leaf.
-
Divide between 4 glasses (at least 200ml capacity each) and chill until set – at least 2 hours.
-
To serve, whip the cream to soft peaks, then stir in the cardamom and honey. Spoon on top of each glass and finish with a pinch of orange zest.