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1 hour 30 minutes, plus overnight chilling and churning time
PT1H30M
A pungent blend of spices add a distinct warmth to this mulled winter fruits dish from Gary Jones. The cold ice cream is blissful next to the crunchy spiced bread and warm winter fruits including figs, pears and plums.
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To make the mulled fruit, reduce the red wine by half. Bring the port to the boil and add to the wine. Tie the cloves, star anise, zests, cinnamon stick and black peppercorns into a piece of muslin
For the cinnamon ice cream, heat the oven to 140°C/gas mark 1. Roast the cinnamon sticks for 5-6 minutes, then gently break up into pieces. Bring the milk to the boil, add the cinnamon and infuse for 30 minutes
Heat to 85°C to pasteurize the mixture, then allow to cool to 4°C. Pass through a fine sieve, pour into an ice cream machine and churn. Freeze until required
9
For the pain d’epices, heat the oven to 170°C/Gas mark 3. In a bowl, lightly mix the eggs and caster sugar. Add the five spices, vanilla extract and orange zest
Warm the milk and honey to 45ºC and add this. Fold the flour into the mix. Spread in a 5mm layer onto a silicone mat-lined tray and cook for 6/7 minutes
To glaze, cut 6 portions of pain d’epices, each measuring 10 x 4cm. Heat 15g of the clarified butter with the caster sugar in a frying pan until a light golden brown
15g of clarified butter
125g of caster sugar
12
Add the pain d'epices, evenly coating and caramelizing both sides. Transfer to greaseproof paper and leave to cool down. Cut out 6 rounds
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To plate, warm the fruit gently and drain off the cooking liquid. Place the warm fruits around the bowl
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Place a piece of pain d'epice in the centre of the bowl with a scoop of ice cream on top. Sprinkle the crispy pain d'epice on the ice cream, and add some of mulled liquor. Serve immediately
Executive Head Chef Gary Jones has led the kitchen at Le Manoir aux Quat'Saisons since 1999.
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Mulled winter fruits with cinnamon ice cream
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