Port wine jelly

Port wine jelly

By
From
Encyclopedia of Food and Cookery
Serves
6-8

An old-fashioned dessert, definitely not for children.

Ingredients

Quantity Ingredient
2 tablespoons powdered gelatine
310ml water
2 tablespoons sugar
2 teaspoons redcurrant jelly
500ml port wine
few drops red food colouring, (optional)
cream, whipped

Method

  1. Soften gelatine in water in a saucepan for 2 minutes. Add sugar and redcurrant jelly and stir over a gentle heat until dissolved. Stir in port and food colouring, if using.
  2. Strain through muslin (cheesecloth) or disposable cloth, pour into a wetted mould or into individual wine glasses and chill until set. Top with whipped cream, or unmould and serve with whipped cream.
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