Port & Claret Jelly Recipe With Fruit Ice Cream
Ice cream and jelly get a grown up treatment in this Galton Blackiston port and claret jelly recipe. The jelly is paired with fruity ice cream for a sublime dessert.
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Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Mold
- Stemmed glass
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Pitcher
- Dish
- Measuring cup
- Airtight container
- Freezer
- Refrigerator
Ingredients
- 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
- 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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