# 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.