About the Recipe
This is a very versatile Christmas jelly dish. You can serve it in place of a traditional Christmas dessert if, (like me) your tummy can't cope with a heavier dessert after a Christmas main course. Or you can serve it as part of a Christmas supper at the end of the day. The grape juice makes a great non-alcoholic alternative to mulled wine as well - if you want to do this, just prepare the first part of the recipe and dispense with the cocunut cream.
Ingredients
1 orange, rinsed
1 lemon, rinsed
600ml good quality purple grape juice (or red wine for the alcohlic version of this dessert)
4 cloves
1 cinnamon stick
1 tsp nutmeg
4 g kanten powder
2 tins of thick coconut milk tin (or double cream for the non-vegan version) you will only need the thick part of the coconut milk
some festive sprinkles
4 serving glasses
Preparation
grate the orange and lemon skins and put the zest in a bowl
squeeze the juice from 1 orange and 1/2 lemon and add to the zest
pour the purple grape juice (or your wine) into a saucepan. add the peel and juice, cloves, cinnamon stick and nutmeg. stir everything together
bring to the boil and simmer for 1 minute. turnoff the heat and let the liquid stand for 20 minutes to infuse all the flavours
pour the juice through a sieve into a bowl and then pour back in your saucepan
now, add the kanten powder. bring to the boil stirring occasionally and simmer for 2 mins
leave the saucepan to stand for a couple of minutes, then pour the juice into your serving glasses
when the kanten has cooled to luke warm, put the glasses into your fridge
to make the topping:
open the cans of coconut milk. spoon out the only the thick, creamy part of the milk. put the coconut cream into a bowl and whisk until thickened (I suggest you do this just before serving your kanten jellies)
spoon the whipped cream over the kanten.
finally, decorate with some sprinkles and/or other festive adornments