Old Fashioned English Summer Berry Jelly And Ice Cream Recipes

SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES

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.

BUFFALO BERRY JELLY

Steps:

• Wash, sort and stem berries.
• Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
• Simmer for 10 minutes, then mash with a potato masher.
• Simmer an additional 5 minutes.
• Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
• Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
• Add sugar and stir well.
• Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
• Boil hard for 1 minute while stirring constantly.
• Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.

JELLY AND ICE CREAM

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.

OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!

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.

SUMMER WATERMELON JELLY

Steps:

• You can strain the watermelon juice or not, depending on how clear you want your jelly. Measure out six cups.
• Mix the juice with the 2 boxes of pectin in a deep pot.
• Bring to a rolling boil and add the sugar all at once.
• Stir well and bring back to a rolling boil.
• Boil exactly one minute, stirring constantly.
• Remove from heat and skim foam. Pour into hot sterilized jars and seal.
• Process in boiling water bath for 10 minutes.

OLD FASHIONED STRAWBERRY ICE CREAM

Steps:

• Cut any large strawberries in half. In medium saucepan, combine strawberries and 1/2 cup of the sugar. Cook over medium-low heat for 15 to 20 minutes or until berries are soft, stirring occasionally. Transfer mixture to blender or food processor. Cover and blend or process until smooth. Cover and chill for 4 to 24 hours.
• In small saucepan, combine egg, 1 cup of the half and half, and remaining sugar. Cook and stir over medium heat just until mixture coats a metal spoon(see tip). Immediately transfer to medium bowl. Stir in remaining half and half, orange peel( if desired), and almond extract. Cover and chill 4 to 24 hours.
• Pour half and half mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions, adding strawberry mixture after 5 minutes of freezing. If desired, ripen about 4 hours.
• TIP: The Key to Custard: To make custard base ice creams, its important to cook the egg mixture to just the right stage. To know when to remove the cooked custard from the heat, coat a metal spoon with the custard and draw your finger down the spoon. If your finger leaves a clear trail, the custard is done.