Red wine and pear jelly with chocolate cream
4 hr 15 min
For a sophisticated dessert this jelly ticks the boxes for sure! Mixed with pear, these slices are topped with cream and chocolate- YUM!
Canned pears in natural juice, drained
WW Jelly, Orange, prepared
1 sachet(s), as prepared, (9g sachet)
50 g, shaved
1 cup(s), (250ml)
- Lightly spray an 18cm (base measurement) round cake tin with oil. Arrange pear slices in a spiral pattern over base of prepared tin.
- Place jelly crystals in a large heatproof jug. Add 300ml boiling water. Stir until crystals have dissolved. Stir in wine. Pour jelly over pear slices. Refrigerate for 4 hours or until set.
- Run a small flat-bladed knife around side of cake tin. Invert jelly onto a serving plate. Cut into slices and serve topped with cream and chocolate.
TIPS: To turn jelly out of tin, invert onto serving plate and give a gentle shake until you hear the jelly release from side and base of tin. It is easier to shave chocolate from a block. Bring the block to room temperature, then use a vegetable peeler to shave curls from the edge, weighing as you go.