14 Dec 2016
Ouh I do love a wibbly, wobbly, jelly. This one is packed with festive flavours and adds a fun but not too heavy end to your meal. If you don’t have a ring jelly mould then use pretty glasses or a trifle bowl instead. This will keep for a good few days in the fridge so you can be well organised in advance for your meal. Check out my previous post to see how to crystalise cranberries and violas!
Soak the gelatine leaves in a small bowl of cold water for 5 minutes until softened.
Meanwhile, pour half the cranberry juice into a medium pan. Add the sugar, ginger, cinnamon stick and star anise and bring slowly to the boil, stirring until the sugar dissolves.
Squeeze the excess water from the gelatine leaves and stir them through the warm mixture until dissolved. Then add the remaining cranberry juice along with the orange juice and set aside to infuse until cool.
Strain the liquid through a fine sieve into a 1½ L (2½ pt) ring jelly mould (or pretty glasses or trifle bowl). Cover and carefully transfer to the fridge for about 6 hours or until set.
On serving, stir the orange zest through the yoghurt, reserving a little for garnish and spoon into a small bowl. Carefully un-mould the jelly onto a serving plate or cake stand and sit the yoghurt in the centre. Arrange the crystalised violas and cranberries on top and serve.
Photo (c) Joanne Murphy
12 gelatine leaves
1L cranberry juice
150g caster sugar
1 cinnamon stick
1 small nugget of ginger, peeled and sliced
2 star anise
500ml freshly squeezed orange juice (from about 3-4 oranges)
150ml Greek Yoghurt
finely grated zest of 1 orange
crystalised violas and cranberries, to decorate