Port and claret jelly with tutti-frutti ice cream
by Galton Blackiston

Ingredients

Store Cupboard

  • 6 gelatine leaves
  • 225g of granulated sugar
  • 2 tbsp of redcurrant jelly
  • 1 blade of mace
  • 225g of glacé fruits, finely diced
  • 1 vanilla pod, split lengthways
  • 8 egg yolks
  • 175g of sugar

Spices & Dried Herbs

  • 1/2 cinnamon stick
  • 4 cloves

Fruit & Vegetables

  • 1 lemon, rind grated and juice only

Beverages

  • 425ml of claret
  • 275ml of port
  • 2 tbsp of brandy
  • 425ml of water
  • 6 tbsp of Grand Marnier

Dairy

  • 570ml of double cream