Orange punch jelly with vanilla foam

Name: Orange punch jelly with vanilla foam
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 sheets Gelatine; 5 TABLESPOONS Sugar; 200 ml dry white wine; 300 ml Orange juice; 1 Cinnamon stick; 1 Star Anise; 2 Cloves; 1 Vanilla pod; 200 g Whipped cream; 30 g Icing sugar; 7-10 Tbsp ground cinnamon; 2 candied orange slices

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 sheets Gelatine
5 TABLESPOONS Sugar
200 ml dry white wine
300 ml Orange juice
1 Cinnamon stick
1 Star Anise
2 Cloves
1 Vanilla pod
200 g Whipped cream
30 g Icing sugar
7-10 Tbsp ground cinnamon
2 candied orange slices

Directions

1
Soak gelatine in cold water. Put sugar with 2 tablespoons of water in a saucepan and cook over medium heat until golden brown. Add white wine and simmer until the caramel has dissolved. Add orange juice, cinnamon stick, star anise and cloves and simmer gently for about 10 minutes. Let it cool down a little, remove spices. Squeeze the gelatine and dissolve in the warm stock.
2
Pour punch into glasses and chill for 2 hours. Cut the vanilla pod in half, scrape out the pulp and place in a mixing bowl. Add cream and icing sugar, beat with the whisk of the hand mixer until semi-stiff. Pour cream into the punch glasses and dust with cinnamon. Decorate with candied orange slices and vanilla pod