Lemon-curd ice-cream and raspberry-jelly sundae

Serves 6

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.