Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Mulled Wine Jelly
If you’re looking for something different this Christmas, and an alternative to a hot pudding, serving a lovely mulled wine jelly is a great option. Either use a mould, or individual glasses and decorate as festively as you can!
750ml pinot noir or red wine of choice (something that you’d like to drink)
250ml orange juice
2 tbsp Herbie’s Mulling Spices
1 tbsp brown sugar
9 leaves titanium strength gelatine (or equivalent powder or vegetarian gelatine)
1 tsp Herbie’s Spice Dust, to serve
Festive fruit and flowers, to decorate
- Gently heat wine, juice, sugar and spices for 20 minutes – do not allow to boil.
- Soak gelatine leaves in a shallow bowl of cold water for 5 minutes, until soft.
- Strain spices from wine and return liquid to the saucepan off the heat. Stir in the gelatine until it has dissolved, then pour into a 1L or 6 small moulds or cocktail glasses.
- Set for 6-8 hours and serve with Spice Dust and thick cream if desired.
Make up to three days ahead to save time on the day.
Keywords: festive dessert, Christmas, gluten-free pudding, mulled wine, mulling spices, sweet spices