Mulled Wine Jelly With Vanilla Ice Cream & Speculoos Biscuit



For the mulled wine jelly:

  • 300ml red wine (any full bodied smooth red wine such as a Côtes du Rhône, Spanish Garnacha or Merlot)
  • 50g sugar
  • 1 orange, juiced and zested
  • 1 lemon, juiced and zested
  • 1 cinnamon stick
  • 2 cloves
  • 2g allspice
  • 3 gelatin leaves (6g)

For the speculoos biscuit:
(This recipe makes 16 speculoos biscuits that can be stored in an airtight container for up to a week)

  • 200g butter, softened
  • 200g brown (Demerara) sugar
  • 30g molasses
  • 1 egg
  • 16g milk
  • 400g flour, sifted
  • 2g salt
  • 6g baking powder
  • 2 oranges, zested
  • 100g raisins
  • 100g dried cranberries
  • 100g dried mangos, cut into small pieces
  • 40g pine nuts

For the vanilla ice cream:

  • 500ml milk
  • 1 vanilla bean (pod), cut lengthwise, seeds scraped out
  • 5 egg yolks
  • 100g sugar

To garnish:

  • 4 mint sprigs
  • powdered sugar


To make the Mulled wine jelly, bring the red wine and the sugar to a simmer. Remove from heat. Add the orange and lemon juice and zest, cinnamon stick, cloves and allspice. Cover and infuse for 30 minutes or until cool. Strain through a fine mesh sieve.

Place the gelatin leaves into a bowl of cold water until softened, about 5 minutes. Remove from the water and gently squeeze to remove excess water. Heat a little of the mulled wine and add the softened gelatin, stirring to dissolve. Remove from heat and stir into remaining mulled wine.

Pour wine into glasses and refrigerate to set, about 30 minutes.

To make the speculoos biscuits, preheat the oven to 160°C.

Cream the butter, brown sugar and molasses until fluffy and creamy. Use a spatula to incorporate the egg, milk, flour, salt, baking powder and orange zest until a soft dough is formed. Place dough on a piece of parchment paper and roll out to a thickness of about 2 to 3 mm. Refrigerate for 30 minutes.

Cut out rectangular shapes, about 10 cm x 2 cm. Place on a parchment paper-lined baking sheet and brush with water. Neatly arrange raisins, cranberries, mango and nuts on top. Bake until the biscuits are cooked through and lightly brown, about 6 to 8 minutes. Cool on the baking sheet.

For the vanilla ice cream, in a medium heavy-bottomed saucepan, bring milk and vanilla to a boil. Remove from heat. Cover and infuse for 30 minutes. In a large heatproof bowl, whisk the egg yolks and sugar until pale and thick. Gradually whisk in half of the hot milk. Return the mixture to the saucepan. Cook over low heat, stirring constantly with a spatula until the mixture thickens and coats the back of the spoon. Do not boil. Strain through a fine mesh sieve. Cool over a bowl of ice. Transfer the vanilla crème anglaise to an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, about 1 hour.

To serve, place a scoop of ice cream on top of the mulled wine jelly and finish with a biscuit. Top with a mint sprig and dust with powdered sugar.


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