Cornish Mead Christmas Jellies with Cornish Clotted Cream
DESCRIPTION
Festive fruit, honeyed mead and warming spices combine in these Christmas jellies. This easy, no-bake dessert is perfect for making in advance and serving at parties – complete with a spoonful of unctuous Cornish Clotted Cream and a twist of orange.
Serves 6
INGREDIENTS
425ml Traditional Mead
425ml Cranberry Juice
150g Cranberries – frozen works well
2 large Oranges
1 Cinnamon Stick
30ml Honey
6 leaves of Gelatine / 18g powdered gelatine
225g Trewithen Dairy Cornish Clotted Cream
METHOD
- Place a freezer-proof glass jug in the freezer and clear a shelf in your fridge for the jellies to set.
- In a saucepan, combine the cranberries, zest of 1 orange, 2 tablespoons of orange juice, honey and the cinnamon stick. Simmer over a medium heat for 10 minutes while stirring occasionally before discarding the cinnamon stick. Pour into six serving glasses and set aside.
- Gently warm the cranberry juice in a small saucepan and stir through the gelatine until completely dissolved. Pour into the frozen glass jug, before adding the mead. Stir gently until combined.
- Pour the mixture into each glass, allowing space at the top. Chill until the jelly sets.
- Cut twists of orange peel. To serve, top each glass with a large spoonful of Cornish Clotted Cream and garnish with a twist of orange peel.
