400ml mulled wine
5 sheets gelatine
Few slices panettone
2 tbsp fresh orange juice
150ml double cream
Make the jelly by dissolving the sugar in the water on a low heat. Put the gelatine into some cold water. Bring the sugar syrup to a boil then remove from the heat, squeeze out the gelatine and then stir it in to the sugar syrup. Add the mulled wine and stir well. Pour into the dish you’ll be serving the trifle in then refrigerate until set.
When set, lay the slices of panettone on top of the jelly and drizzle over the orange juice. Whip the cream until firm and then smooth over the top of the panettone. Decorate however you like.
Refrigerate until needed.
I remember the last time I made mulled wine jelly the mulled wine went slightly cloudy. I think my gelatine may not have been completely dissolved. However, puce aside, this tasted marvellous. Soft cream, light and fruity panettone and punchy wine jelly taste like a selection of great Christmas desserts all in one spoonful. If you are or you know a Christmas pudding hater, give this trifle a try as an easy alternative.