insideKENT Magazine Issue 68 - November 2017 | Page 102

FOOD+DRINK
A Make-ahead
CHRISTMAS
HOSTING CHRISTMAS DINNER IS SOMETHING THAT, WHEN IT’S OVER, YOU WONDER HOW IT
EVER SOUNDED LIKE A GOOD IDEA. UNLESS YOU HAVE YOUR OWN ARMY OF SOUS CHEFS,
KITCHEN PORTERS AND DISHWASHERS, COOKING A FESTIVE FEAST IS TIME CONSUMING AND
DIFFICULT, TO SAY THE LEAST.
IF YOU’RE PLAYING HOST THIS 25TH DECEMBER, EVERY BIT OF EARLY PREP CAN HELP –
ESPECIALLY WHEN IT COMES TO THE MEAL. HERE ARE SOME OF OUR FAVOURITE MAKE-AHEAD
RECIPES THAT WILL SAVE YOU TIME ON THE BIG DAY; EVEN A FEW EXTRA MINUTES WITH YOUR
LOVED ONES ON CHRISTMAS WILL MAKE THE PREPARATION WORTH IT.
Eisberg Sparkling Rosé, Elderflower and Fruit Jellies
by Eisberg
Make these jellies a few days before Christmas,
and serve on the day for a bright and fresh
finish to your meal.
Serves: 4
Ingredients:
• 300ml Eisberg Alcohol-Free Sparkling
Rosé Wine
• 250g fruit (such as summer berries or
nectarines/peaches and raspberries)
• 3 leaves of gelatine
• 75ml elderflower cordial
• 1tbs caster sugar
• A few sprigs of fresh mint, extra berries and
single cream to serve
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Method:
1. Ensure the Eisberg Alcohol-Free Sparkling
Rosé Wine is well chilled. Divide the fruit
between four glasses and chill on a freezer-
proof tray or plate.
2. In a medium heatproof bowl, soak the
gelatine in a little cold water for a few minutes,
then drain and discard the water. Place the
gelatine back in the bowl and pour over the
elderflower cordial.
3. Suspend the bowl over a pan of hot water
on a very low heat and stir gently until the
gelatine is completely dissolved. Make sure
you don’t overheat it and keep stirring all
the time.
4. Once dissolved, stir in the sugar to dissolve
and set aside for 10 minutes to cool. Slowly
pour the wine into the cordial mixture then
pour over the fruit in the glasses. Ideally place
into the freezer for half an hour then transfer
to the fridge to finish setting for another hour.
If you can’t freeze it, just place in the fridge
but you may not retain as many bubbles in
the jelly.
5. When completely set, dip the jelly moulds
into a bowl of hot water for a few seconds
ensuring that the water doesn’t flow over the
top of the moulds. Turn onto a plate and give
a little shake to release. When ready to serve,
garnish the plate with a few berries, some mint
and a splash of cream.