Wine Jelly Cream

wine jelly cream

Wine Jelly Cream

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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.
Servings: 4
Calories: 315


  • 1/2 pint white wine
  • 3 tbsp sugar
  • 1/2 oz gelatine
  • 3/4 pint fresh milk
  • 2 egg yolks
  • 1 tbsp cornflour
  • 1/2 tsp vanilla flavouring
  • 5 floz fresh whipping cream
  • fresh strawberries to decorate


  • 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.
  • Pour into 4 wine glasses. Place in the refrigerator to set at a 45° angle.
  • 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.
  • 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.
  • 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.
Calories: 315 kcal
Carbohydrates: 18 g
Protein: 8 g
Fat: 19g
Saturated Fat: 11 g
Cholesterol: 157 mg
Sodium: 67 mg
Potassium: 198 mg
Fiber: 1 g
Sugar: 14 g
Vitamin A: 817 IU
Vitamin C: 1 mg
Calcium: 143 mg
Iron: 1 mg
Dishes Desserts, Jelly
Cuisine British
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