Cranberry gin sling jellies with spiced cream
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
Sarah says: An elegant and refreshing dessert with a cheeky alcoholic kick. To make the jellies low-fat (as if you'd be worried about that at Christmas FB) top each with a scoop of vanilla frozen yogurt instead of the cream.
Prep 15 mins
Total time 20 mins, plus setting
Get ahead Make the jellies up to the end of step 3 one day ahead
6 leaves fine-leaf gelatine (Sarah used Supercook Select)
500ml cranberry juice
100g caster sugar
3 tbsp sweet vermouth
1 wine-mulling spice bag
1 cinnamon stick
a dash of Angostura bitters
150ml whipping cream
a pinch each of ground cinnamon, cloves
1 tbsp icing sugar
a few fresh cranberries, tossed in caster sugar
1 Soak the gelatine leaves in cold water for 10 minutes.
2 In a pan, gently heat the cranberry juice, sugar, gin, vermouth, wine-mulling spice bag and cinnamon stick. Simmer, stirring to dissolve the sugar. Remove from the heat and add the gelatine leaves (squeezed of excess water). Stir until dissolved. Add the Angostura bitters.
3 Remove the spice bag and cinnamon stick. Pour the liquid into four glasses. Cool, cover and chill overnight.
4 Whip the cream with the spices and icing sugar. Top each jelly with the spiced cream and a cranberry or two.
Sarah is also the author of Weekend Baking and co-author of The Camper Van Cookbook and Camper Van Coast. You can find more of her recipes, posts and cooking tips on the new Sainsbury's Magazine blog Kitchen Secrets
Photo © Martin Poole
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