Dessert wine jelly

Makes 8 550ml dessert wine 8 gelatine leaves 200ml cold water 160g extra thick double cream orange zest, to decorate Soak the gelatine leaves in a bowl of cold water for 5 mins until soft. Pour the wine into a saucepan and add 200ml of cold water, then heat gently. Stir in the gelatine and continue to heat gently, stirring occasionally, for 3 mins until it is completely dissolved. Place eight 200ml glasses on a tray which fits in the fridge. Divide the mixture equally between the glasses and leave to chill overnight. Top each jelly with a spoonful of the cream and a curl of orange zest. Serve or chill for up to 2 days.