JELLY AND ICE CREAM

JELLY AND ICE CREAM

As I have a lovely ice cream machine I like to make my own ice cream and sorbets in just an hour!

As I had a punnet of strawberries in the fridge, I decided to first make the ice cream.  This is a very easy recipe and you don't need an ice cream maker as you can freeze it in a container in the freezer.

STRAWBERRY CREME FRAICE ICE CREAM

500g ripe strawberries
200g caster sugar
500g tub crème fraîche

Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée – a few chunky bits add texture to the ice cream.

Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge – about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again.

Transfer the ice cream to a freezerproof container with a lid.

To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

You can change the strawberries for raspberries if you wish or just use the creme fraiche with hints of lemon zest and vanilla.

 

STRAWBERRY AND ELDERFLOWER JELLIES

250g strawberries - halved
2 leaves gelatine
50ml elderflower cordial
250ml prosecco

Arrange the strawberries (halved) in 2 x 150ml darioles or moulds - I infact found that it did 3 moulds!

Put the gelatine leaves in a bowl of cold water to soften. Pour the cordial and 50ml of the Prosecco into a saucepan. Heat until just simmering, then take off the heat.

Take the softened gelatine leaves out of the bowl and squeeze out the excess water. Put them in the saucepan and whisk together to combine. Reduce the temperature until it’s cool enough to touch (try placing the pan in a shallow sink of cold water). Once the liquid is cool, gently add the remaining Prosecco and stir. The more gently you stir, the more fizz you will have in your jelly. Carefully pour into the jelly moulds. Place the moulds carefully into the fridge. They will take 3-4 hrs to set.

 To serve, turn out the jelly onto a plate. Serve either on their own or with ice cream (as above).