A light alternative to Christmas pudding. 6-8 puddings
Jelly:
500g red wine
150g orange juice
4 leaves gelatine
1 vanilla pod
Finely grated zest of 1 lemon, 1 orange and 1 lime
½ freshly grated nutmeg
1 cinnamon stick
1 star anise
3 cardamom pods
325g caster sugar
Cream:
150g double cream
30g caster sugar
½ tsp vanilla extract
Raspberries & crushed pistachios to decorate (optional)
Method:
1: Place the gelatine leaves into cold water to soak for 15 minutes.
2: Place the wine, orange juice and sugar into a large pan and place onto a low heat.
3: Grate the lemon, orange and lime on the fine side of a grater and add to the pan.
4: Smash the spices and add to the pan.
5: Split the vanilla pod then scrape out the seeds and add to the pan with the pod.
6: Bring the contents up to about 80°C and stir to ensure the sugar has dissolved.
7: Squeeze out the gelatine then add to the pan and mix together until dissolved.
8: Cling film the pan and leave to infuse for 1 hour.
9: Place your glasses of choice onto a tray and place into the fridge to chill.
10: Pass the liquid through a fine sieve to remove all the flavourings.
11: Pour the jelly carefully into the glasses about 1cm from the top of the glasses.
12: Carefully place into the fridge and leave to set for at least 6 hours ideally overnight
13: Place the 150g of cream into a bowl and add the 30g of caster sugar and vanilla.
14: Whisk until lightly thickened then spoon into the glasses.
15: Decorate with crushed pistachios and raspberries.
Macarons & Macaroons
Award winning patissier, Tim Fisher has completed his fourth book which is available to purchase at £14.99 via Amazon. Great choice for a Christmas present!
Tims facebook page also features a list of his classes which have been scheduled from the 23rd January to the 17th April 2021. For further details visit: www.timspastryclub.com
