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Recipes

Raspberry jelly with lime syrup and vanilla ice cream

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James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert.

Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.

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Ingredients

For the jelly

For the ice cream

For the sauce

  • 200ml/7fl oz sugar syrup (leftover from making the jelly)
  • 50ml/2fl oz lime and lime mint cordial
  • 1½ tsp arrowroot
  • 3 limes, zest only