Raspberry jelly with lime syrup and home-made vanilla ice cream

Raspberry jelly with lime syrup and home-made vanilla ice cream

By
From
Home Comforts
Serves
8-10
Photographer
Yuki Sigura

Jelly and ice cream for grown ups! Of course you can leave out the vodka if you prefer, or if you are serving this to children.

Ingredients

Quantity Ingredient

For the jelly

Quantity Ingredient
450g caster sugar
8 gelatine leaves
50ml raspberry cordial, or raspberry and rose cordial
75-100ml vodka
flavourless vegetable oil, for the moulds
350g raspberries

For the ice cream

Quantity Ingredient
500ml whole milk
500ml double cream
1 vanilla pod, split, seeds scraped out
8 egg yolks
200g caster sugar

For the sauce

Quantity Ingredient
50ml lime cordial
1 1/2 teaspoons arrowroot
3 limes, finely grated zest

Method

  1. To make the jelly, put the sugar into a pan with 1 litre of water and bring to the boil. Meanwhile, soak the gelatine in a little cold water until softened. When the syrup has boiled, measure 1 litre of it into a jug (reserve the 200ml left over for the sauce), then squeeze the gelatine to remove any excess water. Add the gelatine to the measured syrup and mix gently to dissolve. Add the raspberry cordial and vodka and mix to combine.
  2. Brush the inside of two 500g terrine moulds with the oil, then lay in cling film to cover it totally, with at least 2cm hanging over the edge. Place the moulds on a tray filled with ice.
  3. Spoon enough jelly into the moulds to make a 1cm layer. Arrange the raspberries on the jelly, then cover with another layer of jelly. Allow this layer to partially set in the fridge for 30–45 minutes before adding more raspberries and jelly, reserving a few raspberries to serve (if the remaining jelly has set too much to pour, gently heat it to liquefy first). Place in the fridge for at least four hours to set.
  4. For the ice cream, place the milk, cream and vanilla seeds into a saucepan and bring to the boil. Whisk the egg yolks and sugar in a bowl.
  5. Pour the boiling cream mixture over the eggs, whisking all the time, then tip back into the saucepan, place over a high heat and cook, still whisking all the time, until the mixture thickens. Remove from the heat and pass through a fine sieve into a bowl to cool down. Once cool, transfer to an ice cream maker and churn until frozen.
  6. Scoop into a lidded freezerproof container and freeze until needed.
  7. To make the sauce, place the remaining 200ml sugar syrup into a pan with the lime cordial and bring to a simmer. Dissolve the arrowroot in a little cold water, then whisk it into the syrup and cook until it is thick enough to coat the back of a spoon. Remove from the heat, stir in the lime zest and allow to cool.
  8. Turn the jelly out of the moulds and remove the cling film, then cut into slices. Serve with the reserved raspberries, some ice cream and a drizzle of the lime syrup.
Tags:
James Martin
Saturday Kitchen
comfort food
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