Jelly and ice cream: a classic twosome and for very good reason, too. As the cool, refreshing ice cream starts to melt into the thick, wobbly jelly, it’s hard not to feel a little nostalgic for 1980s birthday parties! This delicious combination isn’t just for the children, though.
- Yield: 4 Servings
- 5 oz (150 g) caster or granulated sugar
- Big pinch of salt flakes
- 18 fl oz (500 ml) milk
- 2 egg whites
- 9 fl oz (250 ml) double or regular cream
- 9 oz (250 g) blueberries
- 1 lemon juice
- 3 oz (75 g) caster or granulated sugar
- 1 sheet of gelatine
- Place the sugar, salt and milk in a saucepan over a medium heat. Stir together until the sugar has just dissolved, then set aside.
- In a clean, dry bowl, whisk the egg whites until slightly fluffy (a minute or two is fine). Add the cream to the milk mixture, then combine with the egg white.
- Freeze in an ice-cream machine according to the manufacturer’s instructions.
- Place the blueberries and lemon juice in a blender and whiz for a good few minutes until very smooth. Then push through a sieve and set aside.
- Place 50 ml (2 fl oz) water and the sugar in a saucepan over a medium heat. Stir just until the sugar has dissolved, then remove from the heat and set aside.
- Place the gelatine in a bowl of cold water and leave to sit for 3–5 minutes until softened. Remove the gelatine sheet from its soaking water and squeeze out any excess liquid. Transfer the softened gelatine to the warm syrup and stir until dissolved. Add some 4 or 5 tablespoons of the blueberry-lemon liquid to the gelatine syrup and stir together. Then pour the mixture into the remaining blueberry liquid.
- Stir everything together well, then divide among four glasses or moulds and place in the fridge to set. This should take 3–4 hours. Serve the blueberry jelly with the milk ice cream.