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A fabulous and fun recipe that the whole family is sure to enjoy! Homemade elderflower and raspberry jelly is served with smooth and creamy vanilla ice cream prepared in our ZWILLING ENFINIGY Blender.
FOR
4 Portions
TIME
20 MINS (Set time: overnight)
Ingredients
Ice Cream:
- 400ml Full Fat Coconut Milk
- 60ml Maple Syrup
- 60ml Cashew Butter
- 1 Tsp Vanilla Extract
- 1/2 Tsp Sea Salt
Jelly:
- 250ml Elderflower Cordial
- 6 Gelatine Leaves
- 150g Caster Sugar
- 750ml Water
- 2 Handfuls of Fresh Raspberries
Method
1. For the ice cream, place all the ingredients into the ZWILLING ENFINIGY Blender and blitz until smooth and all combined.
2. Pour the mixture into the ZWILLING FRESH & SAVE Glass Vacuum Container.
3. Place in the freezer for at least 3 hours, or until completely frozen.
4. For the Jelly, soak the gelatine leaves in cold water until soft. Remove from the water and squeeze out the excess water from the leaves.
5. Place the caster sugar, half of the elderflower cordial and half of the water into a pan over medium heat and bring to a boil.
6. Once boiling, remove from the heat and add the gelatine leaves, stir well to dissolve the gelatine.
7. Add the remaining water and elderflower cordial, and stir until combined.
8. Pour the jelly into the ZWILLING Sorrento glass dessert set, so each is 2/3 full.
9. Place a handful of raspberries in each glass.
10. Leave to set in the fridge overnight.
11. To serve, add one scoop of ice cream on top of the jelly and top with extra fresh raspberries, Enjoy.
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