Serves 4


You'll have noticed I'm a jelly head, and must have been thinking to yourselves, he hasn't done a jelly for a while. Is it because it's winter? Definitely not, I was just a bit conscious that I was in danger of over-jellifying. Still, I couldn't resist this: a cool, deep red jelly for dark nights. As the wine isn't boiled it keeps its alcohol, and it's like having your dessert wine without admitting you're drinking it.

300ml water
300ml Elysium black Muscat or another good red dessert wine such as Banyuls
150g caster sugar
5 sheets leaf gelatine

Bring the water to the boil, add the sugar and stir until dissolved then remove from heat. Soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft. Squeeze out the water, add to the syrup and stir until dissolved. Add the wine, then pour the jelly into moulds or suitable containers such as tea cups.

Refrigerate for 2-3 hours or overnight until set. To serve, turn out the jellies, dipping the mould quickly into hot water to ease them out. Thick Jersey or organic cream goes beautifully with it.

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