For her native Luxembourg, London-based F&W Digital Award Winner Anne Faber recently launched an awesome food show named after her blog, Anne's Kitchen. The webisodes now online are in the very foreign Luxembourgish, but she shot a clip in English just for Food & Wine! (English subtitles roll out for her online videos December 21.)
Above, Faber demoes her festive Mulled Wine Jelly (Britishism for Jell-O mold). The best part? It can be served in small portions for very civilized holiday party shots. Watch the clip and get her recipe and inspiration, below.
Mulled Wine Jelly by Anne's Kitchen
You either hate it or love it—wobbly jelly, a strange and very British invention. At university we’d sometimes do Jell-O shots at parties, laced with vodka and other spirits. So, this dessert is inspired by those fun times. You can also make small portions and serve them instead of mulled wine at holiday parties. This is a recipe from my cookbook Anne’s Kitchen.
Serves 6-8 • Overnight Chilling • Easy
2 cups red wine (500ml)
1 star anise
1 cinnamon stick
2 slices of fresh ginger
1 teaspoon vanilla extract
2/3 cup sugar (150g)
1 shot whisky (25ml)
6 gelatin leaves
A bit of sunflower oil
Put the red wine, spices, vanilla extract, sugar and whisky into a big saucepan and simmer for 10 minutes until the sugar has dissolved. Take off the heat.
Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze the liquid out of the leaves and add to the mulled wine. Stir until the gelatine has dissolved.
Grease a pudding mould or any nicely shaped bowl (if making small portions, you can use disposable plastic cups) with a bit of sunflower oil, and strain the liquid into the mould. Cover with cling film and refrigerate overnight.
In order to unmold the jelly, dip the jelly mould into hot water (not boiling, otherwise the jelly melts) and leave for a couple of minutes until you notice that the wobbly edges slightly come undone. Put a serving plate onto the jelly, and tip – if it doesn’t come out you need to hold it in the hot water for a bit longer.
TIP: Leave out the gelatine and the oil, add ½ cup water and you have a great recipe for mulled wine.
Mulled Wine Jelly Video Credits
Director: Ayshea Halliwell
Cinematography: Arthur Mulhern
Editor: Paul Heide