Peaches & cream jelly with raspberry ice-cream
Using the flavours of a peach melba, this summery pairing uses a little bit of visual trickery – the creamy jelly masquerading as a second icecream. Layer it up in a knicker-bocker glory with the ice-cream, some fresh fruit and a dribble of raspberry sauce.
Makes approx 500ml jelly
5 gelatine sheets 200ml double cream 1 vanilla pod 1 tbsp icing sugar 3 mashed or blitzed peaches (either very ripe or poached*)
1 Place the gelatine sheets into a large heatproof bowl and pour over a little of the double cream until all are covered and coated. Put aside for 10 mins, or until they have softened.
2 Set a small saucepan of water simmering and place the bowl on top of it, until the gelatine has melted. Remove from the heat and pour in the rest of the cream, mixing as you go, then pour the mixture through a sieve into a second bowl, to catch any lumps of gelatine.
3 Add the seeds from the vanilla pod, sprinkle on the icing sugar, and whisk lightly, then add the mashed peaches and mix until just incorporated. Pour into a Tupperware container and refrigerate for up to 6 hours.