Port and claret jelly with tutti-frutti ice cream
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.
Ingredients
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
Equipment
- Fine sieve
- Heavy based pan
- Ice cream maker
- 8 moulds
Method
1
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
2
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
3
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
4
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
5
Immediately remove the pan from the heat, then pass the custard through a fine sieve into a bowl and allow to cool
6
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
7
For the jelly, put the gelatine leaves into a dish of cold water to soften
- 6 gelatine leaves
8
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
10
Remove the gelatine leaves from the water, squeezing out any excess water, and stir into the hot wine mixture until dissolved
11
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
12
Serve the jellies with a scoop of tutti-frutti ice cream
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Port and claret jelly with tutti-frutti ice cream
