Jelly and ice cream, strawberries and basil: English summer is upon us, and so is this daring pudding from Jesse Dunford of National Dining Room for Taste of London
1. To make the vanilla ice cream, bring the milk and cream to the boil with the vanilla. Beat the yolks and sugar until creamy. Pour the hot milk on to the eggs, return the mixture to the pan and bring to just below boiling point, the remove from the heat and cool. Strain this custard through a conical sieve then churn it an ice cream machine until set.
2. To make the strawberry jelly, slice the strawberries into a large bowl and cover with 1 litre water and the castor sugar. Add the lemon juice and cover with cling-film. Place over a pan of simmering water. The strawberries will break down and infuse the water to make a delicious strawberry nectar. Leave to cool slightly. Squeeze the gelatine leaves and stir them into the nectar until the gelatine is dissolved. When cool, chill until required.
3. To make the basil jelly, cook the basil leaves in a large pan of salted boiling water until soft. Squeeze them and transfer them to a blender with the syrup. Blend to a smooth paste and then add the water. Check if it is sweet enough, if not, add more syrup. Squeeze the gelatine leaves and stir them into basil syrup until the gelatine is dissolved. When cool, chill until required.
4. To make the pannacotta, bring the cream to the boil with the sugar and vanilla pods. Remove from the heat and add the soaked gelatine, pass through a sieve - this is the pannacotta ready.
5. To make the layered jelly, using a glass or plastic mould, pour in a 1cm-thick layer of the pannacotta. Leave to set in the fridge for a couple of hours, then add 1cm of the strawberry jelly, leave to set again, and then finally 1cm of the basil jelly. You now have a traffic light effect, three-layered jelly. Serve with the ice cream.
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Recipe © courtesy of Jesse Dunford at National Dining Room
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