Red Wine Christmas Jelly

Ingredients:

2 1/2 cups red wine
1/2 cup caster sugar
200 g frosted blackcurrants and redcurrants
2 cinnamon sticks
1 egg white
5 tsp gelatine
Rind of 1 lemon
Rind and juice of 1 orange

Preparing:

Combine the red wine, rinds, cinnamon and sugar in small pan.
Heat gently until the sugar has dissolved.

Put the orange juice in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leav it to go spongy.
Put a large pan filled with about 4 cm water on to boil.
Remove from heat when it boils, carefully lower the gelatine bowl into the water and stir until dissolved.

Stir the gelatine into the wine mixture and pour on a mold.
Refrigerate for 3 hours.

Chocolate Mousse with Berries

Ingredients:

100 g semisweet chocolate
2 tbsp unsalted butter
2 eggs
1 tbsp maple syrup
1/2 cup mixed dark berries (blackberries, currants, blueberries)
1 tbsp crème de cassis

Preparation:

Break the chocolate into pieces.
Put it into a heatproof bowl with butter and place over a pan of simmering water.
Let melt, and then let cool slightly.

Stir in the egg yolks and the maple syrup.

Whisk the egg whites in a large bowl until stiff.
Fold it into the cooled chocolate mixture.
Divide it and let chill in the refrigerator for 3 hours.

Meanwhile, put the berries into a pan with the crème cassis.
Cook for 10 minutes at low heat.

To serve, put the berries on the top of the mousse.

Currant Tart

Ingredients:

Broken pastry (done in bought house or)
Currants (the necessary amount)
Chopped hazelnuts
1 egg yolk
1 dl thick milk cream
Sugar

Preparation:

Grease a round mold (30 cm x 3 cm)
Knead and stretch the pastry.

Cover the mold with the pastry and bend the edges.
Extend a layer of hazelnuts ground on the bottom.
Add and distribute clean currants.

Preheat the furnace to 200 °C.
Bake for 30 minutes.
Add at 20 minutes, the egg yolk beaten in the milk cream, dewing well all the surface of the cake.

Dust with sugar.