Port and claret jelly with tutti-frutti ice cream

Ingredients

Store Cupboard

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

Spices & Dried Herbs

Beverages

Dairy

  • 570ml of double cream