Recipe: Christmas Mulled Wine Trifle


Here at Athelhampton House and Gardens we love to celebrate Christmas, with one of the things we love the most being the food! Combining two Christmas classics, rich mulled wine and traditional British trifle, this dessert is sure to be a winner with everyone at the table! This recipe is incredibly simple to follow, with the trifle taking no time at all to make, fitting in perfectly with the time-consuming task of preparing the Christmas dinner.

Christmas Mulled Wine Trifle recipe summer fruits whipped cream jelly custard almonds cooking dessert food seasonal fun feature Athelhampton House and Gardens 15th century Tudor country manor house topiary garden private hire weddings ceremonies receptions parties events conferences Dorset Dorchester Poole Christchurch Weymouth

Ingredients you will need:

The zest of 1 orange and 1 lemon (zest using a grater or a zester)

1 stick of cinnamon

1 tbsp grated ginger

2 cloves

6 cardamom pods

150g/5oz. sugar

100ml/3 ½ fl oz. vanilla vodka

200ml/7 fl oz. port

750ml/1 pint 7 fl oz. red wine

25g/1 oz. sheet gelatine, softened in cold water and drained

12 tbsp frozen summer fruits, defrosted

400g/14 oz. fresh custard

550ml/1 pint double cream, whipped until soft peaks are formed

1tsp vanilla essence/extract

A handful of toasted flaked almonds to decorate

Method

Combine the ginger, orange and lemon zest, cloves, cinnamon stick, cardamom pods, vanilla vodka, port, sugar and red wine into a pan and heat over a low heat. Place the softened gelatine into a large bowl. Once the mixture is hot, but not boiling, strain through a sieve onto the softened gelatine and mix together well.

Place the defrosted summer fruits into a large glass serving bowl and pour the jell mixture on top to fill the bowl a third of the way up. Leave to set in the fridge, either overnight or until the jelly has set completely.

Mix half of the whipped cream in a bowl with the custard and vanilla extract until well combined. Spoon the mixture over the set jelly.

The rest of the whipped cream can then be added onto the top of the trifle, finished off with scattered toasted flaked almonds.


 

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Recipe: Simon Rimmer, BBC Food