Wine Jelly Cream recipe
information
A pretty pudding with a lovely flavour. The wine jelly glows enticingfy from beneath the topping of rich and creamy custard. Propping the glasses at an angle as the jelly sets is a simple trick that gives an unusual effect.
ingredients
The jelly is clear and golden and the smooth topping flavoured with a touch of vanilla.
300 ml (1/2 pint) white wine
45 ml (3 tbsp) sugar
15 g (1/2 oz) gelatine
450 ml (3/4 pint) fresh milk
2 egg yolks
15 ml (1 tbsp) cornflour
2.5 ml (1/2 tsp) vanilla flavouring
150 ml (5 fl oz) fresh whipping cream
fresh strawberries, to decorate
45 ml (3 tbsp) sugar
15 g (1/2 oz) gelatine
450 ml (3/4 pint) fresh milk
2 egg yolks
15 ml (1 tbsp) cornflour
2.5 ml (1/2 tsp) vanilla flavouring
150 ml (5 fl oz) fresh whipping cream
fresh strawberries, to decorate
method
1. Heat half the wine, 30 ml (2 tbsp) of the sugar and the gelatine in a small saucepan. Dissolve over a gentle heat, then mix with remaining wine and set aside to cool.
2. Pour into 4 wine glasses. Place in the refrigerator to set at a 45° angle.
3. Pour the milk into a medium saucepan and heat almost to the boiling point. in a medium bowl, blend together the egg yolks, cornflour, remaining sugar and vanilla flavouring until pale, then pour on the hot milk, stirring continuously.
4. Strain the mixture into a medium heavy-based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon. This takes about 20 minutes. Cool, then whip the cream until stiff, then fold into the custard.
5. When the wine jelly is set, stand the glasses upright and pour in the custard. Return to the refrigerator to chill. Decorate with strawberries and serve with finger biscuits.
2. Pour into 4 wine glasses. Place in the refrigerator to set at a 45° angle.
3. Pour the milk into a medium saucepan and heat almost to the boiling point. in a medium bowl, blend together the egg yolks, cornflour, remaining sugar and vanilla flavouring until pale, then pour on the hot milk, stirring continuously.
4. Strain the mixture into a medium heavy-based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon. This takes about 20 minutes. Cool, then whip the cream until stiff, then fold into the custard.
5. When the wine jelly is set, stand the glasses upright and pour in the custard. Return to the refrigerator to chill. Decorate with strawberries and serve with finger biscuits.
serving amount
serves 4
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