4th July of Knickerbocker Glory

Thu, 4 July 2019

(Serves 8)

For the vanilla ice cream:
2 Taylor & Colledge organic vanilla pods
500 mls double cream
1 tin (397g) condensed milk

1. Split the vanilla pods in half-length ways and scrape along the inside with the back of a knife to remove the seeds. Keep the vanilla pods for the jelly.

2. Pour the cream into a bowl; add in the vanilla seeds and semi whip until soft peaks form.

3. Gently fold the condensed milk into the whipped cream.

4. Spoon the mixture into a plastic container with a tight fitting lid. Then put it into the freezer for at least 8 hours until needed.

For strawberry, raspberry and blueberry jelly:
350g Strawberries
350g Raspberries
200g Blueberries
4 tablespoons caster sugar
2 leftover Taylor & Colledge vanilla pods
2 leaves Dr.Oetker leaf gelatine

1. Wash the berries. Remove the stalks from the strawberries and cut into quarters. Cut the raspberries and blueberries in half. Then place the fruit into a large heatproof bowl.

2. Stir in the sugar and the left over vanilla pods. Then put two large sheets of cling film over the bowl.

3. Half fill a saucepan with water, bring to the boil and allow simmering. Place the bowl of fruit over the saucepan and leave to gently simmer for 30 minutes. Then remove from the heat and leave the fruit for 15 minutes before removing the cling film carefully.

4. Place a clean cloth over the sieve sitting over a bowl. Pour the fruit into the sieve. Then measure 280mls of juice. Taste the juice for sweetness. If it is slightly bitter, add a little some sugar to taste.

5. Soak the leaf gelatine in cold water for 5 minutes until soft. Squeeze off the excess water and stir the gelatine into a warm berry liquid. Allow to cool, then place into a container and allow setting in the fridge for 6 hours. Then cut up the jelly into small squares. Reserve until needed.
6. Place the cooked fruit into a liquidiser, removing the vanilla pods and blitz until smooth. Then pass through a sieve to remove any seeds. This can be used as a sauce for the ice cream.

To decorate:

50g Dr.Oetker white chocolate
Red and Blue food gel colouring
2 packets of chocolate stars
Whipped cream (optional)
Super hero sprinkles
250g strawberries (washed + chopped)
250g raspberries
150g blueberries (washed + chopped)

1. Melt the white chocolate according to the instructions on the back of the packet. Divide the chocolate evenly between two bowls. Then add a few drops of blue food colouring to one bowl and red food colouring to the other. Mix well. Lay the chocolate stars out on a tray lined with baking paper. Then drizzle the red and blue chocolate over the stars. You can either use a spoon or fill a small paper piping bag for this. Place the tray into the fridge for a few minutes until the chocolate has hardened.

2. In a tall glass, spoon some sauce and add some berries on the bottom. Next add a scoop of vanilla ice cream. Then add more fruit and a few cubes of jelly. Finish with some whipped cream, drizzle of fruit sauce and decorate with chocolate stars, berries, and super hero sprinkles.