Perry Jelly and Summer Fruit with Elderflower Ice Cream

It is the time to post more recipe. The following recipe is not from mine, it is from Great British Menu Series 2, Pudding King - Mark Hix’s winning dish. The beauty of this recipe is not only tastes good, looks good, it helps me to understand how to make a good ice cream mix. The proportion of cream and milk and also the fat content of the milk has to be 4.5%+. From then on, I have made lots of different ice cream, with different flavour, traditional or innovations. More ice cream recipe at my blog ice-cream for Saturday

Perry Jelly and Summer Fruit with Elderflower Ice Cream

Preparation time 1-2 hours
Cooking time less than 10 mins


Ingredients

For the elderflower ice cream

300ml/½ pint whole milk, preferably Channel Island

6 medium free-range egg yolks

100g/4oz caster sugar

300ml/½ pint Jersey or clotted cream, or a mixture of the two

200ml/7fl oz elderflower cordial

For the perry jelly and summer fruits

4 gelatine leaves

500ml/18fl oz perry (sparkling pear cider)

75g/2¾oz caster sugar

125g/5oz mixed berries, such as blueberries, raspberries and wild strawberries

Method

1. For the elderflower ice cream, bring the milk to the boil in a heavy-based saucepan, then remove from the heat. Whisk the egg yolks and sugar together in a bowl, pour in the milk and whisk well. Return to the pan and cook over a low heat for about five minutes, stirring constantly with a whisk. Do not boil. Remove from the heat and whisk in the cream and elderflower cordial. Leave to cool, then churn in an ice cream machine (according to manufacturer's instructions) until thickened. Decant into a clean container and place in the freezer.

2. For the perry jelly and summer fruits, immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave for a minute or so until soft. Bring 100ml/3½fl oz of the perry to the boil in a medium saucepan, add the sugar and stir until dissolved. Drain and squeeze the gelatine leaves, then add to the hot perry and stir until melted. Remove from the heat, add the rest of the perry and stir well. Put the pan of jelly somewhere cool, but do not let it set.

3. Divide half the berries among four individual jelly moulds, or use one large mould. Pour in half of the cooled jelly. Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. (This ensures the berries stay suspended and don't float to the top.) Return to the fridge to chill until set.

4. To serve, turn the jellies out onto plates and place a scoop of the elderflower ice cream in the middle of each one.

The recipe is copied from BBC Food Website : Perry Jelly and Summer Fruit with Elderflower Ice Cream