A tempting family favourite with a grown-up twist - makes a good Christmas dessert too!
Ingredients
- 12 sheets leaf gelatine
- 375ml bottle Muscat
- Juice from 20 clementines, about 850ml (11/2 pints)
- Physalis (ground cherries, to decorate if you like
- 1.25 litre jelly mould, wetted
WEIGHT CONVERTER
Method
- Soak the gelatine leaves in 4tbsp cold water for 10 mins.
- Gently heat the Muscat and strained clementine juice in a large pan over a medium/low heat, until tepid.
- Stir in the soaked gelatine and keep stirring until it is completely dissolved.
- Strain into a jug and leave to cool.
- Pour the mixture into the jelly mould. Chill and leave to set overnight.
- Turn out by dipping the mould in hot water for few secs.
- Decorate with physalis, if you like.
Top Tip for making Sweet wine and clementine jelly
Not suitable for freezing
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