Mulled Wine Jelly Recipe - Great British Chefs

Dessert
easy
6
30 minutes, plus setting time

PT30M

William Drabble's mulled wine jellies are designed for kids, so they can enjoy the flavours of the festive season. If you want to make this for adults, a slug of your favourite tipple could be added.

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Ingredients

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200g of frozen mixed berries
600ml of water
9 orange segments
1/2 cinnamon stick
80g of caster sugar
6 gelatine leaves
icing sugar, for dusting

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Start by combining 3 orange segments, the water, berries, cinnamon and sugar in a pan

200g of frozen mixed berries
600ml of water
1/2 cinnamon stick
3 orange segments
80g of caster sugar

Bring to the boil and cook for 2 minutes. Remove from the heat and allow to infuse for a minimum of 30 minutes and up to 1 hour. Strain and set aside

At this point, your choice of fresh berries can be added and served warm as a child-friendly version of mulled wine

To make a jelly, soften the 6 leaves of gelatine in water. Then, add to the hot berry liquid and whisk until the gelatine is completely dissolved

6 gelatine leaves

Lay an orange segment on the bottom of each bowl or glass then divide the berry liquid between them. Leave to set in the fridge for 3-4 hours

6 orange segments

Once the jellies have set, remove from the fridge and, if desired, finely grate some ice over the top or add fresh berries and dust with icing sugar before serving

icing sugar, for dusting

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William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.