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:
Strawberry and cream jellies
Fruity yogurt jelly
Strawberry and mint fizz jellies
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Makes approximately 4 x 250ml desserts
1kg strawberries, hulled, plus 4, including stalks, for decoration
350ml whipping cream
9 sheets of gelatine
4 tbsp caster sugar
Blend the strawberries together in a food processor until a smooth puree. Drain the juice into a small saucepan through a sieve, stirring the pulp to extract the liquid. Transfer the strawberry pulp into a separate saucepan and set aside.
Add enough cold water to the strawberry juice to make the liquid up to 480ml in total. Warm 240ml of this juice mixture with half of the sugar for 3 mins, until the sugar has dissolved and the mixture thickens slightly. Allow to cool a little.
Place seven of the gelatine sheets in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze excess water from the sheets, then add two to the thickened mixture. Divide this between four serving glasses and freeze for 30 mins.
Bring the pan of strawberry pulp to a simmer on the hob, stirring. Simmer for
1 min, then allow to cool slightly. Add the remaining soaked gelatine sheets to the pulp and stir.
In a large bowl, whisk 250ml of the cream for 4 mins, until soft peaks form. Mix a third of the pulp into the cream and stir thoroughly. Add a layer of the pulp to the glasses, using half of the mixture. Follow with a layer of strawberry cream, using half of the cream mixture. Freeze until needed.
Heat the remaining strawberry juice mixture and remaining sugar for 3 mins, until warm. Place the remaining two sheets of gelatine in cold water to soak for 5 mins. Allow the strawberry juice mixture to cool slightly, then add the softened gelatine, after draining and squeezing out the excess water. Stir, then divide between the glasses. Return them to the freezer for 30 mins.
Add a layer of the remaining strawberry pulp on top of the jelly layers and smooth over with the back of a metal spoon which has been dipped in boiling water. Do the same with a layer of the cream mixture. Whisk the remaining 100ml of cream into soft peaks and layer on top of each jar. Allow to chill for 2 hrs. Add a single strawberry to the top of each before serving.
Other jelly recipes in the July/August issues of LandScape
- Raspberry jelly
- Fruity yogurt jelly
- Elderflower jellies
- Dandelion and burdock and ice cream jelly
- Strawberry and mint fizz jellies
8 sheets of leaf gelatine
150g golden caster sugar
Soak the gelatine in cold water until softened. Place 500g raspberries, caster sugar and 150ml water in a pan. Heats gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan. Squeeze the excess water from the soaked gelatine and add to the pan, heat gently stirring until the gelatine has dissolved. Stir in the water and allow to cool. Once cold pour into a 750ml jelly mould and chill until beginning just beginning to set. Drop the remaining raspberries into the jelly and chill until completely set. Turn out to serve.
Other raspberry recipes in our May/June 2012 issue:
* Raspberry summer pudding
* Raspberry and coconut ice lollies
* Raspberry mousse
* No-boil raspberry jam
* Raspberry queen of puddings
* Raspberry tarts
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