100g chicken livers
3 eggs
225g butter

For the Reduction:

250ml red wine
1 tsp sugar
25ml brandy
1 banana shallot, sliced
1 bay leaf
1 sprig of thyme

For the jelly seal:

50ml port
300ml house red wine, merlot
2 tbsp sugar
3 star anise
1 cinnamon stick
1 bay leaf
2 bronze gelatine leaves

Salt and pepper

1. For the reduction, place all the ingredients in a pan and reduce until there is almost no liquid and the shallots are soft.
2. Remove the bay leaf and sprig of thyme, which have done their job. Leave to cool until room temperature.
3. For the jelly seal place all the ingredients in a pan, excluding the gelatine, and bring to the boil. Leave to simmer for 20 minutes to let the ingredients infuse. Soak the gelatine in cold water and leave for 5 minutes. Pass the ingredients through a sieve and add the gelatine leaves and stir. Place in a measuring jug and set aside.
4. Melt the butter and set aside.
5. Using a blender, whizz together the eggs, chicken liver and reduction and gradually add the melted butter.
6. Add 2 pinches of salt.
7. Pour into 6 water glasses or ramekins and place in a baking tray filled with 2cm of boiling water and cover with cling film.
8. Place in the oven at 120°C and check after 16 minutes; you want them to be at the point where they are almost set with a gentle wobble.
9. Cool the parfaits at room temperature for 15 minutes and place in the fridge for 2 hours.
10. Once cool, very gently pour the liquid jelly over the parfait to seal.
11. Once the jelly is set, serve with toast and enjoy.