Festive Panna Cotta with Mulled Wine Jelly

The starter is prepared, the Turkey is trimmed, only one thing left to sort… dessert! Everyone has a tried and tested firm favourite when it comes to Christmas pudding, but sometimes trying something a little different might be just the change up you need for an extra special Christmas. Our Executive Head Chef, Mark Begley’s recipe for Festive Panna Cotta with mulled wine jelly is sure to be the star of your Christmas dinner!  

Panna Cotta Ingredients:

1lt double cream
300ml white rum 
150g caster sugar
2 cinnamon sticks
Fresh nutmeg 
6 gelatine leaves 

Method:
Put everything apart from the nutmeg into a pot and bring to the boil, soften the gelatine in cold water then add to the mixture. Pour into cups or glasses and set in the fridge to set. 

Mulled Wine Jelly Ingredients:
300mls red wine
3 cloves
1 cinnamon stick
300ml cranberry juice
50g sugar
6 gelatine leaves

Method:
Soften the gelatine in cold water, bring the rest to the boil then add gelatine to wine mixture. 

When the panna cotta is firm pour a little of the cooled wine mixture on top to make a layer of jelly. Make sure the wine mix isn’t too hot or it will melt the cream mix.