Strawberry Jelly, Ice Cream and Shortbread
Strawberry Jelly, Ice Cream and Shortbread

Strawberry Jelly, Ice Cream and Shortbread

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    Serves 8
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I love simple puddings, and jelly with ice cream is one of my favourites. This recipe is dedicated to my late father Harlan. He loved jelly with ice cream. Sunday afternoons during the summer after he had his afternoon nap he would make jelly from a packet, add sliced bananas, place it in the fridge to set whilst watering the garden. On his return the jelly would have set, he would help himself to a large portion of wobbly jelly and ice cream. The enjoyment as he cleaned it all up is a picture imprinted in my memory for life.

I tried having a bit of fun with this recipe along the way. Ideally I make my own fruit jelly, and as we are in the middle of the strawberry season it’s best to use fresh over-ripe strawberries. Do not let anything go to waste and use the cooked strawberries to make a delicious strawberry ice cream. As I am a gadget queen, the cream whipper has made its appearance once again. It brings a bit of fun to the table.

The shortbread fingers are delicious too, the recipe makes quite a few, but this isn’t a worry as I am very sure they will not go to waste. Enjoy the leftovers with a cup of of Strawberry Jelly, Ice Cream and Shortbread

Ingredients & Method

For the Strawberry Jelly

  • 500g over-ripe and bruised strawberries
  • 100g icing sugar
  • 50ml water
  • 3 gelatine leaves
  • 400g fresh hulled strawberries for serving, cut in 1/4 's

For the Strawberry Puree

  • 1kg cooked strawberry pieces and add fresh very ripe hulled strawberries to make up the weight

For the Strawberry Ice Cream

  • 250ml strawberry purée (from the strawberry puree recipe above)
  • 150ml double cream
  • 75ml full-fat milk
  • 70g caster sugar

For the Strawberry Espuma

  • 250ml strawberry puree (from the strawberry puree recipe above)
  • 125g caster sugar
  • 1 leaf of gelatine

For the Shortbread Fingers

  • 250g unsalted butter
  • 110g caster sugar +1 tablespoon caster sugar
  • 360g plain flour

For the Strawberry Jelly
Wash, hull and cut the strawberries in ¼ ‘s. Place the strawberries with the rest of the ingredients (except the gelatine) in a bowl over a pan of boiling water, do not let the bowl touch the boiling water. Cover the bowl with cling film. Let the strawberries cook over the boiling water for 30 minutes, set aside to infuse. Pass the strawberry juice through a fine sieve and let it drip dry over night in the fridge, do not squeeze, as it will make the juice cloudy. Once the juice is cold, measure 400ml of the juice (retain the whole strawberry pieces) and soak the gelatine. Dissolve the gelatine and add to the strawberry juice.
Pour the jelly into the bowls and set in the fridge.

For Strawberry Puree
For the fresh strawberry puree, blend the strawberries until smooth. Pass the puree through a fine sieve and keep chilled till needed.

For the Strawberry Ice Cream
In a large container whisk the strawberry puree, milk, sugar and cream. Refrigerate for 2 hours. Churn the ice cream using a ice cream maker, follow the manufactures instructions. Transfer the ice cream to a container and freezer until needed.

For the Strawberry Espuma
an over medium heat dissolve the sugar in the strawberry puree. In the meantime soak the gelatine in cold water. Once the sugar is dissolved, bring the puree to the simmer for one minute, remove from heat and add drained bloomed gelatine, stir to dissolve. Pass the puree through a fine sieve and pour into the clean cream whipper, charge with 2 x gas charges. Shake vigorously and let the fruit espuma rest for about 1 hour in a fridge.

For the Shortbread Fingers
Cream the butter and 110g sugar, add the flour, lightly mix it all together and then transfer the mix to clingfilm and make a rectangular block of approximately 6cm wide by 3 cm high. Rest and chill for 2 hours. Preheat the oven to 160 °C and line two baking trays with baking paper. Cut the chilled and set shortbread mix into 2 -3 mm thick slices, place them on the lined baking trays and bake for 8 -10 minutes in the preheated oven till they are cooked and start turning a nutty colour. Remove from the oven and immediately sprinkle over the remaining caster sugar, leave to cool before transferring them to an air-tight storage container. (Be wary they are fragile)

To serve, arrange the strawberries on the set jelly, place a scoop of strawberry ice cream alongside. Once you are ready to use the espuma, shake the cream whipper vigorously and press the trigger to squirt the fruit foam out of the cream whipper alongside the ice cream. Place a shortbread finger on top and serve immediately.

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