Bought port wine jelly and strawberries on sale. Decided to try with leftover thickened and double cream as you know I don’t like to waste food. This is trial and error experimenting. Got some mini oranges from my sister. Also, want to finish off my green and white sprinkles.
“Aeroplane Port Wine Jelly is a popular Australian dessert known for its ruby-red colour and nostalgic grape flavour. It is easy to prepare, low in calories, and offers benefits like high protein and collagen-rich ingredients, all while containing no alcohol.”
“Thickened cream and double cream are high-fat dairy products used in cooking and desserts, differing in fat content and the presence of stabilizers. Double cream is naturally thick and high in fat, while thickened cream has lower fat content with additives for consistency. Both creams enhance dishes with a rich mouthfeel and flavour and provide fat-soluble vitamins and calcium.”
Glad to try this jelly and it turned out perfect, though it’s not wobbly as I have added 2 Tsp gelatine powder. Should not have added it. Learned my lesson. It’s a heavy dessert, colourful, and delicious. Let’s cook!!!
Thickened and double cream port wine jelly
2 packets Aeroplane port wine each 85 g
300 g thickened cream
300 g double cream
200 ml cold water, divide
2 Tsp gelatine powder
45 g granulated sugar
water for gelatine
Garnish
strawberries
oranges
green colour sprinkles (see note)
white colour sprinkles
Method
Heat thickened and double cream with sugar until simmer in pot and sugar dissolved. Next add port wine powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime adds 100 ml cold water and gelatine powder in a jug, stir well to combined. Set aside to cool for about 5 minutes.
When it had cool down, pour into glass bowls. Place in the fridge for 8 hours or overnight until set. Serve with oranges, strawberries, green and white colour sprinkles. Enjoy!!!!
Note: For green colour sprinkles, add a tiny dot of green food colouring into the white colour sprinkles. Mix them well. Let dry for 3-5 minutes. Remainder can be stored in airtight container and place in fridge, label date and name. Do omit 2 Tsp gelatine powder.
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