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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Waffle cones

Makes 6
125g caster sugar
2 eggs
65g melted butter
45ml milk
100g plain flour
45ml vegetable oil, plus extra for greasing

Whisk together the sugar and eggs for 2 mins, until light and creamy. Whisk in the melted butter and milk, followed by the flour and oil.

Grease and then heat a non-stick frying pan and pour in around three tablespoons of the mixture into the pan to make a circle. Cook for 3 mins, gently sliding a fish slice underneath to loosen after 2 mins. Flip over and cook for 2 mins. Lay out a sheet of baking paper, then place the waffle on it and immediately shape into a cone shape, using the baking paper and holding in place to fix. Allow to cool wrapped in baking paper for 20 mins, and repeat with the remaining mixture to make six. To serve, fill with ice cream. 

Other ice cream recipes in our July/August 2016 issue: