Layered Sherry Jelly with Vanilla Bavarois




  • 30ml (2 tbsp) cold water
  • 15g (1 tbsp + 1 tsp) gelatine powder
  • 315g (1 + ½ cup) castor sugar
  • 375ml (1 + ½ cup) water
  • 250ml (1 cup) rich dark version of sweet sherry
  • Vanilla Bavarois


Place water into a small bowl and sprinkle in gelatine. Stir and allow to sit for 5-10 minutes or till water has absorbed the gelatine.

To make syrup, place sugar and water in a small pot set over a low heat and stir till sugar has dissolved. Bring to the boil and remove from heat.

Measure 500ml (2 cups) of syrup into a jug and cool for a few minutes. Reserve remainder of syrup for another use.

Add gelatine to hot sugar syrup and stir till dissolved. Add sherry and stir. This will make 750ml (3 cups) jelly mixture.

To form the base layer of dessert, take 250ml (1 cup) jelly mixture and pour into 8 martini or decorative glasses. Refrigerate for 3 hours or till set.

Leave the remaining jelly mixture in a high-sided jug at room temperature. You do not want this to set at this stage.

Spoon Vanilla Bavarois over jelly bases to make glasses two-thirds full. Place in the refrigerator for 1 hour or till set.

Gently top with remaining jelly mixture. Place in refrigerator till set or for up to 2 days.

Remove from refrigerator 30 minutes prior to serving to highlight the muscatel and vanilla flavours.