20 Jul 2011

Gryffindor Mulled Mead Jelly (for 'Harry Potter')

Photo: Harry Potter Wiki

This would make a stunning centerpiece to any Harry Potter party. Definitely one to make ahead of time.

Please note: I am away on holiday and haven't given this recipe a test run. It should work in theory... think of it as a Potions lesson with Professor Snape.

Here are links to sites which contributed to the creative imagining of this dessert:
Mulled Mead from celtnet.org
Broken Glass Jello from The Food Librarian
Wine Shot Jigglers from Cool Grapes
eGForums discussion of leaf gelatine vs. Knox

Gryffindor Mulled Mead Jelly


1 package cherry jell-o
1 bottle Chardonnay (a deep yellow one from the southern hemisphere is best)
3tbsp honey
100ml brandy or cognac (optional)
½ orange
8 cloves
1 cinnamon stick
1tsp fresh ginger, sliced
4-5 whole black pepper corns
½ tsp ground nutmeg
12 sheets leaf gelatine

Make cherry jell-o ahead of time by mixing one box of jell-o with 250ml (1 cup) boiling water. Pour into a rectangular container and leave to refrigerate 3 hours or until firm.

To make the 'mead', start by placing the cinnamon, ginger, pepper and nutmeg in a muslin bag and tying with string. Stud the orange with cloves. Cover sheets of gelatine with water and leave to soak.

Pour the wine into a saucepan and stir in the honey. Add the brandy or cognac, if using, and place the studded orange and spice bag into the pan. Heat until just below boiling point (do not allow to boil) then reduce to a simmer for 10min. Remove from heat. Squeeze excess water from gelatine and add to wine, stirring constantly until dissolved.

Cut cherry jell-o into 1 inch (2.5cm) cubes and place into whatever you are using as a mold. Pour the mulled mead over the cubes and place in the fridge until set, ideally overnight.
Recipe, Dessert , Gelatine, Mead

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