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 102 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.