1 packet of craisins
Chairman’s Reserve Spiced Rum
2 sheets gelatine
125gm caster sugar
425ml pure cream
50gm unsalted roasted almonds
1 packet shortbread
1 jar jellied cranberry sauce
1 Preheat oven to 175 degrees celsius
2 Soak 1/4 packet of craisins in just enough rum to cover them.
3 Juice mandarins whole to yield 200ml of juice.
4 Soak gelatine in ice water.
5 Place mandarin juice and sugar in a small pot and allow to simmer.
6 Add cream to another small pot and simmer.
7 Once mandarin mix is at a simmer, add rehydrated gelatine and incorporate.
8 Once gelatine is dissolved, add to warm cream mix and combine.
9 Pour into ramekins or small bowls and tap to get rid of bubbles.
10 Place in freezer for at least 1 hour or till set.
11 Place almonds on tray and roast for 8 minutes at 175 degrees celsius. Remove and blitz in blender or food processor to coarse crumb.
12 Blitz shortbread in blender or food processor till a coarse crumb.
13 Blend jellied cranberry sauce with hand blender to a gel.
14 Remove ramekins from freezer.
To serve, top with gel, crumble and rum soaked craisins.