Cooking Instructions
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Step 1
In a large saucepan, add the
Whole Milk (3 1/3 cups)
and
Caster Sugar (1/2 cup)
. Heat gently until the sugar has dissolved.
Step 2
Increase the heat to a simmer and add the
La Lechera® Sweetened Condensed Milk (1/3 cup)
and
Liquid Glucose (0.5 oz)
.
Step 3
While the milk is simmering, soak the
Gelatin Sheet (1)
in cold water for 10 minutes. Squeeze the gelatin to remove the excess water.
Step 4
Remove the milk mixture from the heat and add the gelatin. Stir well to combine.
Step 5
Leave to cool overnight in the fridge, or for at least 4-5 hours.
Step 6
Pour the mixture into an ice cream churner and churn according to the instructions. Once churned to the consistency of soft serve ice cream, transfer to a container and keep in the freezer until ready to serve.
Step 7
Put the
Caster Sugar (1 cup)
,
Liquid Glucose (2.5 oz)
,
Honey (1 1/2 Tbsp)
, and
Water (3 Tbsp)
into a saucepan and cook over a medium-high heat, stirring occasionally until a golden caramel has formed and is bubbling.
Step 8
Add the
Baking Soda (1 Tbsp)
and mix in. The honeycomb will expand quickly so be careful. Tip the mix into a sheet pan lined with baking paper. Leave to cool and set.
Step 9
Once cold, bash the honeycomb into pieces and set aside.
Step 10
Put the
Fresh Raspberries (1 cup)
,
Caster Sugar (1 Tbsp)
, and juice from
Lemon (1)
into a blender. Blitz until smooth. Pass through a fine sieve and place the mix aside.
Step 11
Into a bowl, add the
Fresh Raspberries (12)
and sprinkle the
Caster Sugar (1/4 tsp)
over the top. Add the
Apple Cider Vinegar (1/2 tsp)
and mix well. Leave for 10 minutes before serving, stirring several times.
Step 12
To serve, paint each plate with one brush of the raspberry coulis. Put a scoop of ice cream in the middle, then scatter honeycomb,
Edible Flowers (to taste)
,
Baby Basil (to taste)
, and raspberries around the plate. Serve immediately. Enjoy!
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