Quaintrelle Jelly and Ice Cream

The road to reworking great retro desserts starts with a single step! As much as I L.O.V.E Love Jello, I was looking for greater variety and flavor in my wobbly desserts. Today I did a brief experiment to see if I could use some of the syrups from my soda bar to create some original flavor gelatin desserts...

Originally I was going to try some flashy little bite sized treats, but it looked so good in my new Fishs Eddy bowl that I decided getting it to set was a feat in itself, and I went with the English childhood classic, Jelly & Ice Cream! (that's Jello and ice cream to my American chums). Every one here thinks it's weird but I swear it's great!


Lychee and Elderflower Jelly and Ice Cream


Ingredients:

• 1/4 cup Lychee syrup
• 1/4 cup Elderflower syrup
• 1/2cup Water
• 1 Envelope Knox plain gelatin

Method:

• Sprinkle gelatin over 4tbs water in a small sauce pan and leave for about 5min
• Heat water in larger saucepan to make a water bath, float the smaller pan of gelatin in the water bath and heat gently till gelatin is fully dissolved. Shake occasionally but do not stir to avoid bubbles.
• Once gelatin is dissolved mix in your syrups along with 1/2 a cup of water and stir gently to combine.
• Pour mixture into a bowl or mold.
• Serve along with a scoop of your favorite ice-cream (or in this case frozen custard )
• Feel like a fancy kid.

I'm still refining everything but this should hopefully be tasty step in the right direction to a few real corkers of desserts!