My husband is not a big fan of sweet desserts. As such, I am often pressed to find desserts that please both my husband and family or guests.
When I am
If you are looking for something a little tart to cut through the rich flavors of the main course, I heartily recommend this superb dessert. This is a delightful (and colorful) dessert that is great for the Christmas holidays or Valentine’s Day.
Spiced Cranberry and Orange Jellies by Delia Smith
For the Jelly
- 1 pint cranberry juice 570 ml
- 2 oranges juice and zest
- 9 grams leaf gelatine
- ½ teaspoon ground ginger
- 1 stick cinnamon broken into pieces
- 3 oz caster sugar 75 grams
For the frosted cranberries:
- 24 cranberries (approximately)
- 1 egg white lightly beaten
- 1 tablespoon caster sugar (level)
- First place the gelatine leaves in cold water and leave them to soften.
- Next, take a potato peeler, to pare off the outer zest of the oranges and put the zest in a saucepan with the cranberry juice, orange juice, ginger, cinnamon and sugar. Bring everything up to a gentle simmer then remove from the heat. Now squeeze out the excess liquid from the soaked gelatine, whisk it into the hot liquid and leave to stand for 2 hours until the jelly is just on the point of setting. Now strain the jelly through a nylon sieve into a jug to remove the zest and cinnamon, pour into the glasses, cover and chill in the fridge until needed.
For the Frosted Cranberries
- For the frosted cranberries, all you need to do is dip each berry first in the beaten egg white and then roll in caster sugar to give them a generous coating. Then leave them spread out on silicone paper (baking parchment) to become crisp. Remove the jellies from the fridge half an hour before serving and pile about 5 frosted cranberries on top of each glass.
For those with a sweet tooth, I heartily recommend the following desserts: