Real strawberry jelly and ice cream
Item 1 of 1
Homemade strawberry jelly is complemented by homemade vanilla ice cream in this child-friendly dessert from Galton Blackiston. Take a look at our children's party collection for more inspiration.
First published in 2015
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Ingredients
Metric
Imperial
Sugar syrup
- 425g of caster sugar
- 500ml of water
- 1 vanilla pod, split
- 1 1/2 tbsp of lemon juice
Jelly
- 900g of strawberries, ripe, hulled weight
- 7 gelatine leaves
Ice cream
- 150ml of double cream
- 150ml of single cream
- 150ml of milk
- 1 vanilla pod, split lengthways
- 2 egg yolks
- 90g of caster sugar
SAVE RECIPE
Equipment
- Jelly moulds
Method
1
For the sugar syrup, add the sugar and water to a saucepan. Scrape in the seeds from the vanilla pod
- 425g of caster sugar
- 500ml of water
- 1 vanilla pod, split
2
Place the pan over a low heat, leave the sugar to dissolve then bring to a light simmer for 10 minutes
3
Remove from the heat, stir in the lemon juice and allow to cool. Store in an airtight container in the fridge
- 1 1/2 tbsp of lemon juice
4
Place the strawberries and 570ml of sugar syrup into a saucepan and bring to a gentle simmer. Continue to cook for 10 minutes or until the strawberries are soft. Remove from the heat and set aside
- 900g of strawberries, ripe, hulled weight
5
Meanwhile, place the gelatine leaves into cold water to soften
- 7 gelatine leaves
6
While still warm, strain the strawberries through a fine strainer and reserve the liquid in a bowl. Discard the fruit, or reserve to add to the finished dessert
7
Remove the softened gelatine leaves from the water, squeezing out any excess water, then stir into the warm strawberry juice
8
Pour into jelly moulds or individual ramekins and leave to set in the fridge overnight
9
For the ice cream, add the cream and milk to a pan and scrape in the seeds from the vanilla pods. Add the pods. Bring to a gentle simmer, remove from the heat and then set aside to infuse for 30 minutes
- 150ml of single cream
- 150ml of milk
- 150ml of milk
- 1 vanilla pod, split lengthways
- 150ml of double cream
10
In a large bowl, whisk the egg yolks and sugar until pale and smooth
- 2 egg yolks
- 90g of caster sugar
11
Bring the milk and cream back up to simmering point and, while continuing to whisk, pour over the egg mixture. Return the mixture to the pan
12
Place the pan over a low heat and, while stirring continuously with a wooden spoon, cook the custard until it coats the back of a spoon
13
Remove from the heat, pass through a fine sieve into a bowl and allow to cool
14
Churn in an ice cream machine and freeze in a suitable container
15
Once ready to serve, scoop the ice cream and serve with the strawberry jelly
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