zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mulled clementine jellies with chocolate ganache

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mulled clementine jellies with chocolate ganache

    • Christmas
    • Preparation time: 20 minutes plus setting
    • Cooking time: 40 minutes plus setting

    Serves: 8

    Ingredients

    600g bag Clementines
    600ml red wine
    2 sachets Bart Wine Mulling Spice
    100g golden caster sugar
    12 sheets gelatine
    150g Waitrose Continental Plain Chocolate, broken into pieces
    75g butter
    170ml pot essential Waitrose Double Cream
    50g pecans, chopped (optional)

    Method

    1. Squeeze the juice from the Clementines (about 300ml) and mix with the wine, mulled wine sachets, sugar and 300ml water in a large saucepan. Bring to the boil and simmer gently, covered, for 10 minutes.

    2. Meanwhile, soak the gelatine sheets in cold water for 5 minutes. Drain well. Remove the wine from the heat, add the gelatine and stir until completely dissolved. Allow to cool before pouring into 8 wine glasses, then chill for 3-4 hours until set.

    3. Melt the chocolate and butter in a large bowl over a pan of simmering water. Whisk the cream to soft peaks and gently stir into the chocolate mix. Spoon over the mulled jelly and serve, scattered with chopped pecans, if you wish. 

    COOK'S TIP

    You can prepare the jelly up to 4-6 hours ahead and then simply top with the ganache before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary