For the jelly: bring the red wine, port, shallots, sugar, vanilla sugar and spices to the boil and cook until reduced to ¼ litre. Strain through a fine sieve and allow to cool.
Soak the gelatine in cold water, squeeze and dissolve in the mixture.
Pour the chilled port jelly onto the liver mousse approx. 0.5 cm high and chill for 1 hour.