Elderflower jelly and creme fraiche ice cream

MAKES 4 JELLIES

For the elderflower jelly:

• 2.5 leaves gelatine
• 350g water
• 4 strawberries
• 4 individual jelly moulds

For the creme fraiche ice cream:

• 800g creme fraiche
• 100g lemon juice
• 600g stock syrup

Step 1
Make 500g sugar, 250ml water, boil for 5 minutes; the rest can be saved).

Step 2
To make elderflower jelly, soak gelatine in cold water to soften it, then squeeze to get out any extra water and use for recipe.

Step 3
Place elderflower cordial in a pan with 350ml water and bring to the boil.

Step 4
Once boiled, stir in the soaked gelatine leaves, stir and leave to cool down but not set.

Step 5
Place half the mixture into each jelly mould and insert a strawberry in the centre, place in fridge to set.

Step 6
Once set, top up with the rest of the jelly mixture.

Step 7
To make the creme fraiche ice cream, mix all the ingredients together and churn in an ice-cream maker, following the manufacturer's instructions.