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Health and Beauty

Cranberry and sloe gin jellies with syllabub

A refreshing yet suitably festive end to the main meal of the year.

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 8

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Total Time: 45

Prep Time: 40

Cook Time: 5

Ingredients

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More CHRISTMAS RECIPES

50ml gin
1 sprig rosemary
pared rind and juice of ½ lemon
55g caster sugar
200ml double cream
600ml cranberry juice
300ml sloe gin
3 strips of orange rind
juice of ½ orange
good squeeze lemon juice
75g granulated sugar
18g leaf gelatine
1 large egg white
a couple of dozen black grapes
caster sugar

Start the syllabub the day before serving. Put the gin and rosemary into a saucepan and bring to the boil. Immediately take off the heat, pour into a bowl and add the lemon and sugar. Stir well, leave to cool, cover and put in the fridge overnight.
To make the jelly, put all of the jelly ingredients, except the gelatine, in a saucepan and bring to just below the boil, stirring occasionally to help the sugar dissolve. Simmer the juice on a very low heat for about 5 minutes.
Put the gelatine into a bowl and cover with cold water. Leave to soak for about three minutes until softened.
Strain the cranberry mixture into a jug (discard the rind). Remove the softened gelatine, squeezing out the excess liquid and stir into the cranberry mixture to dissolve.
Divide the liquid between eight glasses. Leave to cool, then refrigerate to set.
Up to two hours before serving, strain the syllabub liquid into a bowl. Add the cream and start beating it slowly with an electric whisk until you have a soft cream that just holds its shape. Chill, then spoon onto the top of the jellies just before serving. Garnish with frosted grapes if you like. Don’t make it too far ahead as the liquid and cream will separate.
To make frosted grapes, lightly beat one large egg white until frothy. Brush grapes with the egg whites, allow to dry for a few seconds then sprinkle with caster sugar. Set on baking parchment to dry. Will keep for 2-3 days in a cool, dry place.