Plum wine jelly with a medley of fruit and vanilla cream

For a stylish and scrumptious dessert, try Ian Pengelley's fruity plum wine jelly, topped with vanilla cream
By Ian Pengelley
Plum wine jelly with a medley of fruit and vanilla cream
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes plus 2 hrs 30 mins setting
  • Effort: medium



  • 750 ml plum wine
  • 2 oranges, juice
  • 250 ml water
  • 250 ml sugar syrup
  • 11 sheets leaf gelatine
  • 1 punnet of strawberries
  • 1 punnet blackberries
  • 1 punnet blueberries
  • 425 g lychees, canned and drained

For the vanilla cream

  • 1 vanilla pods
  • 250 ml double cream


1. To make the plum wine jelly, place the plum wine, orange juice, water, sugar syrup in a saucepan and bring to the boil.2. Meanwhile, soften the gelatine leaves in a little water. 3. Remove the plum wine from direct heat, and stir in the softened gelatine, stirring until dissolved. 4. Allow the plum wine mixture to cool, then pour into six glasses until they are half-filled . 5. Reserve the remaining liquid and keep it at room temperature. 6. Put the half-filled glasses into fridge until the jelly is half-set (this should take about an hour). 7. When half-set, add a layer of the strawberries, blackberries, blueberries and lychees, then pour over the reserved jelly. 8. Chill the layered jellies in the refrigerator, allowing about two hours. 9. For the vanilla cream, slice the vanilla pod lengthways and scrape the vanilla pod into the cream. 10. Whisk the cream until stiff and spoon over the set jellies. Chill before serving.

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