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Muscat jellies with spiced cream
Serves 4 | prep 15 mins | total time
Muscat jellies with spiced cream
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Serves 4 | prep 15 mins | total time
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
Rate
Nutritional information (per serving)
Calories
374Kcal
Fat
15gr
Saturates
10gr
Carbs
44gr
Sugars
44gr
Fibre
0gr
Protein
2gr
Salt
0gr
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.
-
Tip
This 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.