Panna cottas with mulled wine compote

A classic dessert with a festive twist.

Serves 4 • Ready in 30 mins, plus chilling 600ml double cream 1tsp vanilla bean paste 125g golden caster sugar 12g sachet powdered gelatine 2tbsp Grand Marnier 200ml mulled wine 1 small star anise or cinnamon stick 3tbsp thickening granules 175g cranberries 2 clementines, segmented 1

Put the cream into a pan with the vanilla and 60g of the sugar. Heat together gently, until just steaming.

2 Sprinkle in the gelatine, turn off heat, leave for a few mins, then stir together until the gelatine has dissolved.

3 Stir in the Grand Marnier and pour into 4 x 150ml pudding moulds. Chill for at least 4 hrs or overnight until firm. 4 To make the compote, put the remaining sugar into a pan with 150ml water. Heat gently until the sugar has dissolved. Bring to the boil and bubble for a couple of mins.

5 Pour in the mulled wine, add the star anise, or cinnamon stick, and bring to the boil. Add the thickening granules and stir until thickened. Follow with the cranberries and cook until tender. Add the clementines, cool and chill.

6 Dip the moulds into hot water to loosen the panna cottas, upturn on to plates and remove the moulds. Serve with the compote.

Per serving: 1,000 cals, 80g fat,

50g sat fat, 57g carbs >>