# Place the gelatine leaves in a bowl of cool water for approximately 5 minutes until they have softened.
# Remove them from the water and add to 1 pint of warm mulled wine, gently stir until completely dissolved.
# Pour the mixture into 4 moulds then place in the fridge for approximately 3 hours until set.
Cranberry and Orange Eaton Mess
# Pre-heat the oven to 150°C to 160°C or gas mark 2.
# Pour the lemon juice around the bowl and over the whisk. (This makes it very clean).
# Pour in the egg whites and whisk into soft peaks. While continuing to whisk the mixture, first add 65g of the sugar, then half of the vanilla seeds.
# Place spoonfuls the mixture onto a baking tray lined with silicone/greaseproof paper and cook for approximately 30 minutes until crispy, but not coloured.
# Next, add to a pan; the cranberries, the orange juice and zest, and 75g of sugar, then heat until a thick sweet syrupy mixture formed.
# Finally whip the double cream with the remaining half of the vanilla pod seeds and 30g of caster sugar until a stiff consistency is formed.
# To assemble; crush the meringue, and layer with the compote and the whipped cream to form a tower.
Dark Chocolate Marquise
# Simply melt the chocolate and add the melted butter, cocoa powder, and the dash of Sloe gin.
# In a separate bowl whisk the egg yolks and the sugar until light and fluffy.
# Then beat this into the chocolate mixture.
# Add the softly whipped cream last, folding it in gently.
# Line a terrine mould with cling film and pour the mixture in. Tap the sides of the tin to remove any air pockets.
# Allow to set in the fridge.
1. Lightly grease the sides of a round cake tin with a small amount of olive oil.
2. Soak the gelatine leaves in cold water for at least 5 minutes
3. Crush the biscuits and add the melted butter
4. Compact the biscuit as much as possible into the cake tin
5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin
6. Place the cake tin in the fridge to set the biscuit base
7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar
8. Whip 300ml double cream
9. Heat 100ml of cream just before boiling point
10. Squeeze out as much water from the gelatine as possible and add to the hot cream.
11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture
12. Add the whipped cream and then fold into the mixture
13. Remove the cake tin from the fridge and add in the cheesecake mixture.
14. Use a spatula to create a smooth flat surface.
15. Place the cheesecake in the fridge and leave for at least 4 hours
16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake
17. Lightly push down on the top of the cheesecake and slowly release the cheesecake
18. Decorate the top of the cheesecake with the rest of the berries however you like.