DANDELION AND BURDOCK ICE CREAM JELLY

Serves 8

500ml dandelion and burdock drink

550g vanilla ice cream

11 sheets of gelatine

Fill a 900g loaf tin with water, then empty without drying and cover the inside with cling film. Place five sheets of gelatine in a small bowl and cover with cold water. Leave to soak for 5 mins. In the meantime, pour the dandelion and burdock into a saucepan and bring to a simmer for 1 min, until lukewarm. Drain and squeeze the excess water from the gelatine sheets, and stir them into the dandelion and burdock. Pour the mixture into the prepared tin and chill for 3 hrs, until set. Remove the block of jelly from the tin using the cling film, then chop into cubes. Re-wet and reline the tin with cling film, and pile the cubes inside.

Take the ice cream from the freezer and let it melt in a saucepan. Heat for 3 mins, until piping hot, then allow to cool to just above room temperature. While the liquid cools, place the remaining sheets of gelatine in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze the excess water from the sheets, and stir them into the liquid ice cream. Allow to cool completely, then pour into the tin. Chill for 3 hrs, until completely set. 

Remove the jelly block from the tin, using the cling film. Slice into squares and serve.

Other jelly recipes in July/August issue of LandScape:

Raspberry jelly

Strawberry and cream jellies

Fruity yogurt jelly

Elderflower jellies

Strawberry and mint fizz jellies

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