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Jelly Hippocras

Jelly Hippocras is a Tudor-inspired dessert that combines the medieval favorite spiced wine with a modern gelatin twist. Served cold, it is rich, aromatic, and slightly unusual to modern palates — like a fragrant, boozy spiced jelly that was once fit for a king. My version uses powdered gelatin instead of the traditional calf’s foot jelly, making it easier to recreate in a home kitchen.
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Cook Time 15 minutes
Resting Time 8 hours

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IngredientsMethodVideoNotes

Ingredients
  

  • 3 cups claret or dry red wine
  • 1 cup water
  • ¾ cup white sugar
  • ½ tablespoon fresh root ginger grated
  • 2 cinnamon sticks
  • ½ tablespoon nutmeg
  • ½ tablespoon cloves
  • ¼ tablespoon coriander
  • Pinch of salt
  • 4 packets gelatin powder or gelatin leaves for authenticity

Instructions
 

  1. In a saucepan, combine wine, water, sugar, ginger, cinnamon, nutmeg, cloves, coriander, and salt. Bring to a gentle simmer over low heat for 10–15 minutes, stirring occasionally.
  2. Strain the mixture to remove the spices and return the liquid to the pan.
  3. In a small bowl, bloom the gelatin powder in a few tablespoons of cold water for 5 minutes.
  4. Stir the bloomed gelatin into the hot spiced wine mixture until fully dissolved.
  5. Pour the liquid into your desired mold (bonus points for a Tudor castle shape) and refrigerate for at least 6 hours, preferably overnight, until set.
  6. Unmold carefully and serve chilled.

Video

Notes

  • Use a good-quality dry red wine for the best flavor, as it is the base of the dish.
 
  • For a more authentic texture, replace powdered gelatin with gelatin leaves or isinglass.
 
  • This dessert is best made a day ahead to allow the spices to fully infuse and the jelly to set firmly.