Tipsy jelly wreath

Recipe from: 12/21/1989 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • JELLY
  • 60
    ml
    gelatine
  • 1
    Litres
    water
  • 15
    ml
    grated orange rind
  • 600
    g
    white sugar
  • 15
    whole cloves
  • 2
    cinnamon sticks
  • 250
    ml
    fresh orange juice
  • 500
    ml
    sherry
  • 250
    ml
    brandy
  • DECORATION
  • 250
    ml
    cream, whipped
  • caramel nuts
  • glacé cherries
 

Method

 
Spray a two litre ring mould with non-stick spray. Soak the gelatine in 250 ml cold water and heat over boiling water until all the gelatine has dissolved. Place the remaining water, orange rind, white sugar, cloves and cinnamon sticks in a saucepan and heat until all the sugar has dissolved. Boil for about three minutes and cool for 20 minutes. Add the orange juice, sherry, brandy and dissolved gelatine and mix well. Pour through a sieve before pouring into the prepared mould. Chill until set. Turn out on to a pretty platter just before serving and decorate with whipped cream, caramel nuts and glacé cherries.
 

 

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