You can use any dark fruit juice for the top layer, but one containing blackberries or blackcurrants gives great colour.
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Yields:
12 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
424
Ingredients
FOR THE FRUITY JELLY
8
sheets platinum-grade leaf gelatine we used Dr. Oetker
700ml
dark berry fruit juice (not from concentrate), we used grape, pomegranate and blackcurrant juice, see intro
50g
caster sugar
200g
blackberries, plus extra to decorate, optional, see GH TIP
Gold leaf, to decorate, optional
FOR THE EGGNOG JELLY
8
sheets platinum-grade leaf gelatine
1
vanilla pod
600ml
double cream
250ml
whole milk
150ml
golden rum
3
cinnamon sticks
225g
caster sugar
1/2
whole nutmeg, freshly grated
YOU WILL ALSO NEED
2.4 litre bundt, ring tin or jelly mould
Directions
Step 1For the fruity jelly, soak the gelatine in a bowl of cold water for 5min. In a medium pan, heat the juice and sugar over medium heat, stirring until the sugar dissolves. Lift out the softened gelatine (squeeze out excess water) and stir into the hot juice mixture.
Step 2Pour into the bundt, ring tin or jelly mould and leave to cool to room temperature. Scatter in the blackberries and chill for 3hr, until just set.
Step 3After 1hr chilling, make the eggnog jelly. Soak the gelatine in cold water, as before. Split the vanilla pod lengthways, scrape out the seeds and put both pod and seeds into a medium pan with the cream, milk, rum, cinnamon sticks, sugar and freshly grated nutmeg. Heat, stirring frequently, until the mixture comes to the boil. Remove from heat.
Step 4Lift out the softened gelatine (squeeze out excess water) and stir into the hot cream mixture. Leave to cool and infuse, stirring occasionally, for about 2hr.
Step 5Stir the eggnog mixture, then strain through a sieve into a jug. Carefully pour over the set fruity jelly layer and chill for 4hr, or until completely set.
Step 6To serve, brush some extra blackberries with gold leaf, if using. Briefly dip the jelly tin into warm water (making sure none touches the jelly). Dry the tin and invert on to a cake stand or serving plate. Decorate with gilded blackberries, if made, and serve.
GH TIP Swap the blackberries for any small fruit you prefer – raspberries or blueberries would also work well.
Per serving:
Calories: 424
Protein: 3g
Fat: 28g
Saturates: 17g
Carbs: 36g
Sugars: 36g
Fibre: 1g
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