3 strings blackcurrants
handful small fresh mint leaves
1 nectarine, sliced
200g/7oz raspberries
3 strings redcurrants
6 strawberries
1 tsp black peppercorns
225g/8oz caster sugar
1 tsp cornflour
100g/3½oz icing sugar
10g/â…“oz Israeli pistachios, toasted
1 star anise
300ml/½pt vanilla sugar syrup
½ tsp vanilla extract
1 vanilla pod, split and seeds scraped
½ tsp white wine vinegar
400ml/14fl oz ruby port
200g/7oz cream cheese
200ml/7fl oz double cream
4 free-range egg whites