Jelly and Ice Cream

A translucent, wobbling strawberry jelly that melts on the tongue, served with a smooth vanilla bean ice cream. The contrast between the bright fruit acidity and the rich, buttery cream defines this British classic.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 499
• Protein: 13 g
• Carbs: 50 g
• Fat: 26 g

Ingredients

• 500 g Strawberry ( hulled )
• 12 g Gelatin ( sheets )
• 150 g White sugar
• 250 ml Mineral water
• 250 ml Whole milk
• 250 ml Liquid cream
• 4 piece Egg ( yolks only )
• 1 piece Vanilla bean ( split and scraped )

Instructions

1. Preparing the strawberry juice

   Hull the strawberries. In a saucepan, heat strawberries with 100g of white sugar and mineral water. Let them simmer on low heat until the fruits turn pale and release all their juice. Strain through a fine mesh sieve without pressing to keep the liquid clear.

2. Setting the jelly

   Hydrate the gelatin in cold water. Stir it into the hot strawberry juice. Mix gently to dissolve without creating air bubbles. Pour into individual molds and refrigerate until the texture is firm and bouncy.

3. Making the ice cream base

   Heat whole milk and heavy cream with the split vanilla bean. Whisk egg yolks with the remaining sugar. Pour the hot liquid over the eggs, then return to heat. Cook until the custard coats the back of a spoon.

4. Churning and plating

   Once the custard is cold, churn it until supple. Unmold the jelly by briefly dipping the bottom of the mold in hot water. Place a scoop of ice cream right next to it. Serve immediately before the ice cream starts to coat the jelly.

Chef's tips

• Never press the fruit through the sieve for the jelly, or it will become cloudy.
• Stir your custard frequently while cooling to prevent a skin from forming.

Storage

Jelly keeps for 48h in the refrigerator. Ice cream keeps for 1 week in the freezer.