Sparkling wine jellies Our version of classic fruit jelly sweets uses rosé wine, but you could use grape juice for an alcohol-free treat
75cl bottle sparkling rosé wine 8 sheets leaf gelatine 1 lime, sliced 75g caster sugar, plus extra to decorate 1 Put the wine in a large heatproof measuring jug. Break the gelatine into pieces, add to the wine and stir to mix. Set aside for 10mins. 2 Meanwhile, moisten the rims of 6 glasses with the lime slices, then dip the rims into caster sugar. 3 Put 400ml boiling water in a pan and add the 75g
Walnut-topped pavlova V This luxurious chocolate-coated dessert is filled with meringue and cream SERVES 20 READY IN 2HRS 15MINS, PLUS COOLING PRICE PER SERVING 24p 4 medium egg whites 1tsp lemon juice 240g golden caster sugar 1tsp vanilla extract 1tsp cornflour 65g walnuts, finely chopped 225g milk chocolate, melted 300ml whipping cream 6 walnut halves 1 Preheat the oven to 140C/ 120C Fan/Gas 1. Whisk the egg whites and lemon juice together until soft peaks form. Add the caster sugar, 1tbsp at a time – beat between each addition. 2 Fold in the vanilla, cornflour and chopped walnuts. 3 On separate sheets of baking paper, draw a 10cm, 12cm and 14cm circle. Put onto baking sheets. Divide the mixture, in proportion, between the circles. Using a palette knife, level the
tops and shape the sides so they slope slightly. 4 Bake the 2 smaller meringues for 1hr 30mins and the larger one for 2hrs. Remove from the oven. Leave to cool completely. 5 Melt the chocolate plus 150ml of the cream in a glass bowl over a pan of boiling water, stirring – don’t let the bowl touch the water. Take off the heat. Cool for 1hr then chill for 30mins. Whisk with an electric hand-whisk until spreadable. 6 Whip the rest of the cream. Use to sandwich the meringue layers together. Spread the chocolate cream over the top and sides. When set, top with the walnut halves and serve.
Each 57g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
863kj High High High Low 206kcal 13.1g 6.3g 18.8g 0.11g 10% 19% 32% 21% 2% of your reference intake. Typical energy values per 100g: 1,515kJ/362kcal
54 | ASDA.COM/GROCERIES | DECEMBER 2015
sugar. Heat gently and stir until it dissolves completely. Remove from the heat. 4 Squeeze the liquid from the gelatine, catching any excess in the measuring jug. 5 Add the gelatine to the pan of sugar water. Whisk well until it has dissolved. 6 Pour back into the jug with the wine and stir to mix. Pour into the decorated glasses. Put in the fridge to chill for 4-5hrs or until set.
Each 205g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
660kj Low Low Med Low 158kcal 0.2g 0.2g 18.7g 0.02g 8% <1% 1% 21% <1% of your reference intake. Typical energy values per 100g: 322kJ/77kcal
PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND WILL APPLY ONLINE. 40P BAG CHARGE AND DELIVERY CHARGES MAY APPLY ONLINE IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. CHALLENGE 25. NO I.D. NO SALE
SERVES 6 READY IN 20MINS, PLUS CHILLING PRICE PER SERVING 54p