Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories362.2 kcal (18%)
Total Fat18.3 g (26%)
Carbs36.8 g (14%)
Sugars36.3 g (40%)
Protein2.8 g (6%)
Sodium22.8 mg (1%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
1. Put the gelatine sheets in a bowl and cover with cold water; set aside. Put 200ml water in a pan with the sugar; heat gently to dissolve the sugar then increase the heat and simmer for 5 minutes. Stir in the clementine juice, Campari, tonic and lemon juice. Heat the mixture very gently until warm, then squeeze out any excess water from the gelatine and add to the pan, stirring, until it has dissolved.
Step 2
2. Divide the jelly liquid between 8 small glasses (about 150ml each). Put the jellies into the fridge to set overnight.
Step 3
3. When you're ready to serve, whip the cream with the icing sugar and vanilla until it reaches soft peaks. Peel and segment the extra clementine, if using. Spoon a little cream onto each jelly, sprinkle with almonds and top with clementine segments, if using. Scatter with edible gold stars and gold lustre spray, if liked, for a wonderfully Christmassy touch.
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