Red Wine and Cranberry Jellies
ready in 4 h. 25 min.
For the jellies: put the wine, juice, orange zest and sugar in a pan and heat gently, stirring until the sugar has dissolved.
Bring to a boil and cook for 2 minutes. Reduce the heat and simmer gently for 6 minutes. Remove from the heat and set aside to cool slightly.
Soak the gelatine leaves in 3-4 tablespoons cold water for 5 minutes. Squeeze out the excess liquid from the gelatine leaves.
Add the gelatine to the wine mixture and stir until dissolved. Set aside to cool.
Pour through a sieve into 4-6 glasses and chill for about 4 hours until set.
To decorate: whisk the cream until thick and spoon into a piping bag. Pipe a swirl on top of each jelly and decorate with silver dragees.