Port & Claret Jelly Recipe With Fruit Ice Cream

Port and claret jelly with tutti-frutti ice cream

Dessert
easy
8
40 minutes, plus marinating and freezing

PT40M

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.

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Ingredients

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Metric

Imperial

Jelly

6 gelatine leaves
225g of granulated sugar
2 tbsp of redcurrant jelly
1/2 cinnamon stick
4 cloves
1 blade of mace
1 lemon, rind grated and juice only
425ml of claret
275ml of port
2 tbsp of brandy
425ml of water

Tutti-frutti ice cream

225g of glacé fruits, finely diced
6 tbsp of Grand Marnier
1 vanilla pod, split lengthways
570ml of double cream
8 egg yolks
175g of sugar

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Fine sieve
Heavy based pan
Ice cream maker
8 moulds

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
4 cloves
1 blade of mace
1 lemon
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

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Galton Blackiston

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.