A decadent version of a classic retro dessert given a Christmas twist thanks to the festive spices.
Total Prep Time: 30 mins
- 8 sheets of leaf gelatin
- 12 g sachet of raspberry jelly crystals
- 4 drops Ginger Spice Drops®
- 4 drops Cinnamon Spice Drops®
- 4 drops Clove Spice Drops®
- 6 drops Cardamom Spice Drops®
- 3 drops Orange Spice Drops®
- 100 g of Madeira cake cut into cubes
- 100 ml red wine
- 3 tsp. sugar
- 400 g mixed berries, thawed if frozen
For the Topping
- 400 g ready custard
- 500 g fromage frais
- 4 drops Cardamom Spice Drops®
- 6 drops Vanilla Spice Drops®
- Hundreds and thousands for decorating
Put the gelatin sheets into a bowl of cold water and leave until softened. Stir the jelly crystals into 300ml of boiling water and set aside.
In a small bowl add the red wine Ginger, Cinnamon, Orange and Clove Spice Drops® and sugar. Mix until the sugar dissolves.
Squeeze the excess water out of the gelatin sheets and put the sheets into a large bowl.
Add the wine mixture onto the gelatin sheets then add the jelly mixture, stir well and leave to cool.
Arrange the mixed berries and the cake pieces into a large glass serving bowl and pour in enough of the cooled jelly mixture to cover about two-thirds of the bowl, leaving room for the custard and fromage frais.
Chill for at least 5 hours or overnight, so that the jelly sets well. In a bowl mix the Cardamom Spice Drops® into the custard and stir well.
Spoon the custard over the set jelly, then whisk together the fromage frais and Vanilla Spice Drops® and spoon on top of the custard layer.
Scatter the edible decorations on top, before serving, to give it a festive touch
Take control of Christmas this year and save precious time with Spice Drops® available from Sainsbury’s, Whole Food Markets, Ocado, Amazon and www.holylama.co.uk for £4.00 per bottle (except Saffron).