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Nutmeg & Buttermilk Ice Cream with Fruit Jelly
Ingredients
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For the fruit jelly:
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900 millilitre (½ pint) water
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½ orange
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1 apple, unpeeled
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100 gram (4 ounce) caster sugar
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4 gram agar
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For the nutmeg and buttermilk ice cream:
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75 gram (3 ounce) cane sugar
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50 millilitre (2 fluid ounce) water
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500 millilitre (17 fluid ounce) buttermilk
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50 gram (2 ounce) fromage frais
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3 tablespoons sunflower oil
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¼ teaspoon Ground Nutmeg
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For the hot chocolate:
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500 millilitre (17 fluid ounce) milk
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125 gram (5 ounce) plain chocolate (at least 70% cocoa)
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75 gram (3 ounce) sugar
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2 egg yolks
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To garnish:
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1 mango
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1 papaya
Key Products
Instructions
- 1 To make the fruit jelly, simmer the water, orange, apple, Vanilla and Cardamom on a low heat for 20 minutes then strain.
- 2 Combine 500ml (17fl oz) of the fruit stock with the sugar and agar. Bring to a boil, strain and pour into a soup dish and place in the refrigerator.
- 3 To make the ice cream, heat the sugar and water in a pan over a gentle heat, stirring occasionally until all the sugar has dissolved, forming a syrup. Leave to cool. Mix all the remaining ingredients thoroughly in a bowl and add the sugar syrup.
- 4 Pour into an ice cream maker, or freeze in a freezer, stirring the mixture every half hour until frozen.
- 5 To make the hot chocolate heat the milk in a saucepan, pour all ingredients into a blender, then add the hot milk and blend. Strain and set aside.
- 6 Peel the mango and papaya, reserve the papaya seeds. Chop the flesh into cubes and set aside.
- 7 Arrange the mango and papaya cubes on the jelly. Add a scoop of buttermilk ice cream, a few of the papaya seeds and serve, accompanied with a mug of hot chocolate.
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