December 23, 2012
James Golding, Head Chef at THE PIG, shares this lovely dessert recipe with The Sunday Times - Style Magazine.
Heat the port and sugar syrup with the seeds scraped from the vanilla pod, orange zest and cinnamon stick over a low heat and stir well. Soften the gelatin leaves in water. Squeeze them out and add to the mixture before pouing in the mulled wine.
Once combined, remove from the heat and allow to cool for 30 minutes. Mix as it cools, so that the vanilla does not sink to the bottom.
Remove the cinnamon stick. pour into individual moulds and refrigerate overnight. When ready to serve, dip the moulds into warm water and turn out.
For the ice cream, heat the milk and cream in a pan with the ground cinnamon. one the mixture boils, reduce the heat and simmer for 5 minutes, making sure the liquid doesn't reduce.
In a stainless-steel bowl mix the egg yolks with the sugar and slowly incorporate the heated cream mix. Place over a pan filled with boiling water and cook slowly until the mixtures thickens slightly.
Strain through a sieve and leave to cool completely before churning in an ice-cream machine. turn into a freezer-proof container, layering the satsuma as you pour the ice cream in. Freeze before serving.
For the jelly:
- 200ml port
- 350ml sugar syrup (50% sugar, 50% water)
- 1 vanilla pod
- Zest of 1 orange
- 1 stick of cinammon
- 7 1/2 gelatin leaves
- 750ml bottle of mulled wine
For the ice cream:
- 500ml milk
- 500ml double cream
- 1 tbsp ground cinnamon
- 12 large egg yolks
- 100g sugar
- 2 peeled and roughly chopped satsumas