Port Jelly

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Ingredients

50 ml port

300ml house red wine (merlot)

2 tbsp sugar

3 star anise

1 cinnamon stick

1 bay leaf

2 bronze gelatine leaves

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Preparation

1. Put all ingredients in a pan except for the gelatine leaves, bring to a boil, then simmer for 30 minutes to infuse.

2. Soak the gelatine leaves in water, then add to the pan.

3. Cool immediately, stir and set in a plastic container or mould for the cheese board, or pour over the chicken liver parfaits.