This fabulous mulled wine Bellini recipe,served at The Gilbert Scott, distills the essence of the warming Christmas beverage to produce a sophisticated cocktail. The mulled wine reduction will keep for up to a month and will make 40-50 of these cocktails, so whip up a batch early on and use it throughout the festive period.
Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.