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How to make Mulled wine panna cottas

Yield = 6
Prep time: 2:20
Cook time: 0:30
Total time: 2:50

Ingredients

  • 300ml red wine
  • Pared rind of 1 lemon
  • Pared rind of 1 orange
  • 4 star anise
  • 1 cinnamon quill
  • 6 cloves
  • 1 cup (220g) caster sugar
  • 6 gelatine leaves (see note)
  • 600ml thin cream
  • 300ml thickened cream
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1 Place the wine, lemon and orange rind, spices and 1/4 cup (55g) of the sugar in a saucepan over medium-low heat. Stir to dissolve sugar and simmer gently for 15 minutes. Set aside half the wine.
  • Step 2 Soften 2 gelatine leaves in cold water for 5 minutes, squeeze dry and stir into the remaining mulled wine. Cool, then strain and pour mixture into the base of six 200ml dariole moulds.
  • Step 3 Cover and chill for 1 hour or until firm.
  • Step 4 In a saucepan, heat the creams, remaining 3/4 cup (165g) sugar and vanilla pod and seeds over low heat to just below boiling point. Soften the remaining 4 gelatine leaves in cold water for 5 minutes, then squeeze dry and add to the cream mixture, stirring to combine.
  • Step 5 Cool completely, then pour over the mulled wine jelly in the moulds. Cover and chill for 4 hours or overnight.
  • Step 6 Meanwhile, reduce the reserved mulled wine over medium-low heat until syrupy, then discard solids and cool.
  • Step 7 When ready to serve, run a knife around the edge of the moulds to loosen. Invert onto plates and serve with a little of the mulled wine syrup.