Lemon-curd ice-cream and raspberry-jelly sundae
A last nod to the end of the summer before autumn sets in, this one is a real celebration of the English countryside. If you happen to have home-made lemon curd to hand, even better.
For the raspberry jelly
500g/1lb raspberries, plus extra to serve
150g/5oz caster sugar
Squeeze of lemon juice
2½ tsp powdered gelatin
For the ice-cream
1 litre/1¾ pint tub Jersey cream vanilla ice-cream
5 tbsp lemon curd, plus extra to drizzle
Place the raspberries, sugar and 300ml/ ½ pint of water in a small saucepan and heat gently over a low-medium heat until the sugar is dissolved and the raspberries are soft.
Mash the berries with the back of a wooden spoon then push the mixture through a fine sieve into a measuring jug. Add the lemon juice and more hot water to the jug so that the total liquid quantity is 600ml/1 pint.
Return the liquid to a clean pan and sprinkle over the gelatin. Place over a low heat and stir until the gelatin dissolves. Remove from the heat and allow to cool for a few minutes, then chill in a container for 4 hours or until set.
Allow the vanilla ice-cream to soften enough to be able to dollop and swirl the lemon curd through as a ripple, then return to a freezer container and freeze until almost solid.
Take the ice-cream out of the freezer about 20 minutes before you are ready to serve. Scoop spoons of the jelly into glasses, top with a generous scoop of ice-cream and extra raspberries to serve.
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