OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!
Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.
Provided by French Tart
Categories Gelatin
Time 2h
Yield 6 Little SUmmer Berry Jellies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
- Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
- Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
- Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
- Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
- To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
- Serve the jellies with vanilla ice cream or cream.
Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8
JELLY AND ICE CREAM
Make and share this Jelly and Ice Cream recipe from Food.com.
Provided by Perfect Pixie
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Prepare jelly as instructed on the packet.
- When set, get six pudding bowls.
- Put some jelly in each one.
- And some ice cream in each one.
- Serve.
Nutrition Facts :
ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM
When I was last back in England, I bought a bag of semi-dried mixed summer berries; strawberries, raspberries, blackberries, bilberries (wild blueberries) and cherries, all semi-dried and bursting with colour and flavour. I could not wait to cook with them, having sampled a few of them first of course! I came up with this recipe, a simple classic scone recipe, the mainstay of all English tea tables and they simply flew off the table, with requests for the recipe. The stars of the show are the semi-dried berries, and a good home-made jam and cream of course. Use any semi-dried berries you can source locally, but do try to replicate the summer berries I have listed, for that optimum flavour sensation!
Provided by French Tart
Categories Scones
Time 25m
Yield 18-20 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C/gas 6. Grease a baking sheet.
- Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
- Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
- (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
- Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
- Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
- Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.
Nutrition Facts : Calories 168.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 45.9, Sodium 173.8, Carbohydrate 26.4, Fiber 0.8, Sugar 4.3, Protein 4.4
SUMMER BERRY ICE CREAM
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of "The Perfect Scoop," advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern's Finest Ice Cream, but so does simply leaving the ice cream at room temperature - or better, in the refrigerator - until soft enough to scoop.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 10m
Yield About a quart
Number Of Ingredients 5
Steps:
- In a bowl, mash berries with a fork or potato masher until just slightly chunky.
- In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
- When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 14 grams, Sodium 52 milligrams, Sugar 15 grams
OLD FASHIONED VANILLA ICE CREAM
This is the recipe my Granny has used for as long as I can remember. My brothers, sister and I would get so excited when Pop-Pop would get the hand-crank ice cream maker out. We knew we were in for the best homemade ice cream ever. No idea where this originates from.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h45m
Yield 3 1/2 quarts
Number Of Ingredients 7
Steps:
- Add the first 3 ingredients to a saucepan.
- Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
- Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
- Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards).
- Freeze following the manufacturer's directions.
- Serve right away or transfer to an airtight container and freeze until firm.
EAGLE BRAND OLD-FASHIONED ICE CREAM
Wow! Leave it to Eagle Brand to make such luscious and easy treats! This is so super easy! This recipe is not their Original Ice Cream recipe! The times are for prep. only. Does not include chill time or freeze time.
Provided by FLUFFSTER
Categories < 15 Mins
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Sprinkle gelatin over water in measuring cup. Place cup in a pan of hot water to dissolve gelatin.
- In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin; mix well.
- Cool 1 hour in fridge until mixture is the consistency of unbeaten egg whites.
- Whip cream and fold into Eagle Brand mixture.
- Place mixture in 1 quart freezer container and freeze until firm, at least 8 hours.
- Notes:.
- *For the best flavor, soften slightly before eating... and enjoy ! GOURMET CHOCOLATE: In place of vanilla, melt 1/4 cup chocolate chips. Stir into Eagle Brand before adding milk and gelatin. GOURMET STRAWBERRY: In place of milk and vanilla, add 1 1/2 cups crushed strawberries (cooked for 4 minutes) to Eagle Brand mixture before freezing.
Nutrition Facts : Calories 554.6, Fat 31.8, SaturatedFat 19.8, Cholesterol 119.5, Sodium 165.5, Carbohydrate 57.5, Sugar 54.5, Protein 10.6
BLUEBERRY JELLY
My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. -Elaine Soper, Trinity Bay, Newfoundland
Provided by Taste of Home
Time 1h20m
Yield 6 pints.
Number Of Ingredients 4
Steps:
- Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.
Categories Dessert Blueberry Raspberry Summer Chill Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
- Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
- Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
- Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
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