Method

• 1.
  Place the wine, lemon and orange rind, spices and 1/4 cup (55g) of the sugar in a saucepan over medium-low heat. Stir to dissolve sugar and simmer gently for 15 minutes. Set aside half the wine.
• 2.
  Soften 2 gelatine leaves in cold water for 5 minutes, squeeze dry and stir into the remaining mulled wine. Cool, then strain and pour mixture into the base of six 200ml dariole moulds.

• 3.
  Cover and chill for 1 hour or until firm.
• 4.
  In a saucepan, heat the creams, remaining 3/4 cup (165g) sugar and vanilla pod and seeds over low heat to just below boiling point. Soften the remaining 4 gelatine leaves in cold water for 5 minutes, then squeeze dry and add to the cream mixture, stirring to combine.
• 5.
  Cool completely, then pour over the mulled wine jelly in the moulds. Cover and chill for 4 hours or overnight.
• 6.
  Meanwhile, reduce the reserved mulled wine over medium-low heat until syrupy, then discard solids and cool.
• 7.
  When ready to serve, run a knife around the edge of the moulds to loosen. Invert onto plates and serve with a little of the mulled wine syrup.