Apple Jelly and Cinnamon Cream

Name: Apple Jelly and Cinnamon Cream
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) sweet white wine; 5 leaves of gelatine, soaked in cold water; 200 ml (7 fl oz) apple juice; 150 ml (5 fl oz) double cream; 25 g (1 oz) icing sugar; ½ teaspoon cinnamon; 2 apples, coarsely chopped; 100 g (3½ oz) caster sugar; juice of 1 small lemon; 100 ml (3½ fl oz) orange juice

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

300 ml (10 fl oz) sweet white wine
200 ml (7

Europe
United Kingdom
Dessert
England
Vegetarian
Gluten-free

Method

Pour the wine, apple, orange and lemon juice into a saucepan, add the sugar and cloves and bring to the boil.
Add the apple to the wine mixture and simmer for a few minutes until the apples are tender. Squeeze the water from the gelatine leaves before stirring them into the pan until dissolved. Leave to cool. Strain the jelly through a sieve into a jug, gently press