Ingredients:
- 100ml/3˝fl oz sweet white wine
- 3 tbsp dark rum
- 100g/3˝oz icing sugar
- 1 tbsp finely grated lemon zest
- 1 tbsp finely grated orange zest
- 3 tbsp lemon juice
- 1 tbsp orange juice
- 400ml/14fl oz double cream
- 100g/3˝oz cranberry mincemeat
To serve
- crisp sweet biscuits
- sponge finger (boudoir) biscuits
Whisk the white wine, rum,
sugar, lemon and orange zest, and lemon and orange juice together in a
bowl.
Leave to infuse for an hour or preferably overnight.
Add the cream to the mixture, and beat with a hand-held electric mixer
until lightly firm and mousse-like.
Spoon into chilled shallow-stemmed glasses or glass bowls, and lightly
chill before serving.
Add a spoonful of cranberry mincemeat, and scatter with candied violets.
Serve with crisp sweet biscuits, sponge finger biscuits and a spoonful of
cranberry fruit mince.