1 (3-ounce) package raspberry gelatin
1 to 2 tablespoons sugar
1 cup boiling water
1/4 cup ice water
1/2 cup porter
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
1 (29 to 32-ounce) can fruit cocktail, drained
1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes (recommended: Sara Lee)
2 bananas, sliced and tossed with lemon juice
4 ounces semisweet chocolate pieces or chocolate squares, finely chopped
2/3 cup heavy cream
1/2 cup heavy cream whipped until light and fluffy with an electric beater
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