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Port Jelly


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

Port Jelly | Corner House Restaurants
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.

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