Galton Blackiston shares a grown-up recipe for jelly and ice cream. A classic dessert combination is spiced up here with warming port and fruit-packed ice cream. This port and claret jelly will make a fantastic finish to any dinner party meal.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
The folder name
Please choose a different name.
Please enter a name for the new folder.
For the tutti-frutti ice cream, put the diced glacé fruits into a bowl, pour over the Grand Marnier and leave to marinate for a couple of hours, or overnight
225g of glacé fruits
6 tbsp of Grand Marnier
Scrape the vanilla seeds into a heavy-based saucepan and add the vanilla pod and cream. Put over a medium heat and bring to scalding point. Remove from the heat and set aside to infuse for 15 minutes
1 vanilla pod
570ml of double cream
In a large bowl whisk the egg yolks and sugar and then, while continuing to whisk, add the hot cream
8 egg yolks
175g of sugar
Return the mixture to the saucepan over a low heat and stir continuously until the custard thickens enough to coat the back of a spoon
Immediately remove the pan from the heat, then pass the custard through a fine sieve into a bowl and allow to cool
Churn the mixture in an ice cream machine and, when the ice cream starts to thicken, add the marinated fruits. Once they’re combined, quickly transfer the ice cream to a suitable container and put in the freezer
For the jelly, put the gelatine leaves into a dish of cold water to soften
6 gelatine leaves
Put the sugar, redcurrant jelly, cinnamon, cloves, mace, lemon rind, lemon juice and 425ml of water into a saucepan and stir over a low heat until the jelly and sugar have melted
225g of granulated sugar
2 tbsp of redcurrant jelly
1/2 cinnamon stick
1 blade of mace
425ml of water
Combine the claret, port and brandy in another saucepan, slowly bring to simmering point and remove from the heat
425ml of claret
275ml of port
2 tbsp of brandy
Remove the gelatine leaves from the water, squeezing out any excess water, and stir into the hot wine mixture until dissolved
Combine both mixtures together and pass though a sieve into a jug and leave to cool. Once cool, pour the jelly mixture into 8 stemmed glasses or other serving dishes or moulds and place in the fridge to set for 6 hours: it should be wobbly, not firm
Serve the jellies with a scoop of tutti-frutti ice cream
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.