Home > Recipes > Make-ahead dessert recipes > Set vanilla cream and sauternes jellies

Set vanilla cream and sauternes jellies

Name: Set vanilla cream and sauternes jellies
Yield: Serves 6
Cuisine: British recipes
Ingredients: For the set cream; 500ml double cream; 70ml buttermilk; 150ml whole milk; 1 vanilla pod, split and seeds scraped; 60g caster sugar; 3 gelatine leaves (we used Costa); For the sauternes jelly; 300ml sauternes (port, masala, madeira or sweet sherry will also work); 3 gelatine leaves

Published: 30 Nov 13
Updated: 18 Mar 24

You can adjust the flavour of these adult-only jelly recipe by using port, marsala, madeira or sweet sherry instead.

Easy
December 2013

Test kitchen approved

Serves 6
Takes 30 minutes to make, plus overnight setting

You can adjust the flavour of these adult-only jelly recipe by using port, marsala, madeira or sweet sherry instead.

Nutrition: per serving

Calories: 512kcals
Fat: 45.8g (28.4g saturated)
Protein: 3g
Carbohydrates: 14.5g (14.5g sugars)
Fibre: none
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

For the set cream

500ml double cream
70ml buttermilk
150ml whole milk
1 vanilla pod, split and seeds scraped
60g caster sugar
3 gelatine leaves (we used Costa)

For the sauternes jelly

300ml sauternes (port, masala, madeira or sweet sherry will also work)
3 gelatine leaves

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Start with the set cream layer. In a large saucepan, gently heat the cream, buttermilk, milk and vanilla pod and seeds with the caster sugar until the sugar has melted – don’t let it boil or the buttermilk will curdle.
Meanwhile, soak 3 gelatine leaves in cold water for 2 minutes until soft and spongy. When the cream is steaming, take off the heat and, after squeezing out any excess water, add the gelatine. Stir until completely dissolved. Strain into a jug, then pour into 6 tumblers or wine glasses. Leave to cool, then put in the fridge for 3-4 hours to set.
When the creams have set, make the jelly. Pour 150ml of the sauternes into a saucepan and add the 3 gelatine leaves. Leave the gelatine to soften, then heat gently, stirring, until the gelatine has dissolved. Strain the mixture into the remaining sauternes, stir to combine and leave to cool to room temperature (it will still be liquid). Pour this on top of the creams, then return to the fridge to chill overnight until set. Serve the creams with crisp, buttery biscuits.