About the Recipe
If you want to try something different for a Christmas dessert, something delicious and fun but a lot lighter than a traditional dessert, then this is for you. As you may know, kanten is a seaweed derivative, so this is the perfect dessert for vegetarians. For vegans, just substitute a non-diary cream for the double cream in the recipe.
Ingredients
for the mulled wine:
1 bottle of good red wine (approx 750ml)
50ml port wine
juice of 1 orange
juice of 1/2 lemon
juice of 1/2 lime
100g caster sugar
zest of 1 orange
zest of 1/2 lemon & 1/2 lime
1 cinnamon stick
1 tsp nutmeg
5 cloves
for the kanten:
6g kanten powder
300ml double cream
some hundreds & thousands sprinkles
Preparation
pour the bottle of wine into a saucepan
add the other mulled wine ingredients. bring the pan to the simmer then remove from the heat. (don't allow the pan to come to the boil)
let the mulled wine stand for 10 minutes before straining through a sieve
to prepare the mulled wine kanten, return the mulled wine to a pan. add 6g of kanten powder to the mulled wine. stir over a medium heat until the kanten is dissolved. (this should take about 2 minutes)
divide the mulled wine between 4 glasses and leave to cool. (you can put the glasses into the fridge to make this step quicker)
while the kanten is setting, whip your double cream until firm
once the kanten has firmed the mulled wine into a jelly, smooth the whipped cream over the top of each glass
sprinkle some hundreds and thousands or some flaked chocolate over the top for decoration and serve