Apricot and Sherry Jelly with Walnuts

Ingredients

• 1 tablespoon Gelatine (Granulated)
• 0.5 cup Cold water (For dissolving gelatine)
• 0.33 cup Boiling water
• 0.75 cup Sugar
• 0.5 cup Sherry wine
• 0.5 cup Orange juice (Freshly squeezed)
• 3 tablespoons Lemon juice (Freshly squeezed)
• 0.5 cup English walnuts (Halved)
• 1 cup Whipped cream (For serving)
• 1 tablespoon Sugar (For whipped cream)
• 0.5 teaspoon Vanilla extract (For whipped cream)

Instructions

1. 1In a small bowl, sprinkle the gelatine over the cold water. Let it stand for 5 minutes to soften.
2. 2In a saucepan, combine the boiling water, sugar, sherry wine, orange juice, and lemon juice. Stir until the sugar is dissolved.
3. 3Add the softened gelatine mixture to the saucepan and stir until completely dissolved.
4. 4Pour half of the mixture into a shallow pan (approximately 8x8 inches). Refrigerate until nearly firm (about 30 minutes).
5. 5Place walnut halves over the nearly firm jelly, spacing them about one inch apart. Pour the remaining jelly mixture over the walnuts.
6. 6Refrigerate until completely firm (at least 2 hours).
7. 7In a chilled bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
8. 8Cut the jelly into squares and serve with sweetened and flavored whipped cream.