Strawberry Jellies With Elderflower Ice Cream Recipes

STRAWBERRY JELLIES WITH ELDERFLOWER ICE CREAM

Steps:

• First, make the ice cream. Heat the sugar, milk and glucose in a pan set over a low heat. Stir until the sugar has dissolved.
• Beat the egg yolks with an electric whisk until pale and creamy, then slowly pour the warm milk mix over the yolks, whisking continuously. Pour into a clean, heavy-bottomed saucepan and cook over a low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it's ready, dip a wooden spoon into the custard and run your finger over the back of the spoon - if it leaves a channel, it's done. Pour into a clean heatproof bowl and leave to cool.
• Whip the cream until it holds its shape but isn't stiff. Fold into the cooled custard along with the crème fraîche, cordial and lime juice. Chill for 30 mins.
• Churn the mixture in an ice cream machine following manufacturer's instructions, or put in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes - about 6 hrs total.
• For the jellies, put the gelatine in a bowl and cover with cold water. Leave to soak for about 5 mins - the gelatine should be completely soft.
• Heat the sugar with 200ml water over a low heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly. When it is hand-hot, squeeze the excess water from the gelatine and add it to the syrup, stirring until the gelatine has melted (the syrup must not be too hot or it will impair the gelatine's setting qualities, but too cold and it won't melt the gelatine). Stir in the wine.
• Cut the strawberries into slices about the thickness of a 50p piece. Divide about a third of the jelly between eight glasses, then spoon a third of the strawberries on top of the jelly. (The glasses should be big enough to hold three layers of jelly and fruit, plus a scoop of ice cream on top.) Put the glasses in the fridge to set slightly. When the jelly has a skin on top, add another third of the strawberries. If the remaining jelly has set too much, very gently heat it (it should only ever be hand-hot) and pour another third over the strawberries. Put the jellies back in the fridge to set slightly again, then repeat the process with the last of the jelly and fruit. Chill until completely set, about 2 hrs.
• To serve, top the jellies with a scoop of the elderflower ice cream.

STRAWBERRIES WITH ELDERFLOWER CREAM

Steps:

• Combine cream, liqueur, lemon zest, and confectioners' sugar in a large bowl. Beat with an electric mixer until soft peaks just form. Serve with strawberries and macarons.

ELDERFLOWER AND STRAWBERRY BOMBE

Steps:

• Have ready a large bowl of ice and cold water. In a saucepan bring cream and milk just to a boil. In a small bowl with an electric mixer beat together eggs and sugar until thick and pale. Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking. Whisk egg mixture into cream mixture in pan and cook over moderate heat, stirring constantly, until thickened slightly, just coats back of spoon, and a candy thermometer registers 170° F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl set in bowl of ice water and stir in elderflower concentrate (or vanilla mixture; see above note). Cool custard. Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and in freezer harden until firm. Ice cream may be made 1 week ahead.
• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Stir in strawberries and lemon juice and cool 10 minutes. In a food processor purée mixture until very smooth and force through a sieve into a bowl, pressing hard on solids. Discard solids and cool purée. Freeze purée in an ice-cream maker. Transfer sorbet to an airtight container and in freezer harden until firm. Sorbet may be made 1 week ahead.
• Let ice cream and sorbet stand at room temperature until softened, about 10 minutes. Into a large bowl scoop alternating cup measures of ice cream and sorbet. Make 2 figure-eight swirls with a large metal spoon through ice cream and sorbet and pour into a 7- to 8-cup mold. Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks. To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate.
• Garnish bombe with strawberries.