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Milk Ice-Cream with honeycomb, pickled raspberries, raspberry coulis, flowers & micro basil.

This dessert not only looks amazing but has the flavours to match!

Here is what you will need.

Ingredients: serves 4

For the Ice Cream

800ml whole milk

80g caster sugar

100ml condensed milk

20g liquid glucose/corn syrup

1 gelatine leaf

For the Honeycomb

200g caster sugar

70g liquid glucose/corn syrup

35g Honey

3 tablespoon water

1 tablespoon bicarb soda

For the Raspberry coulis

120g Fresh raspberries

a squeeze of lemon juice

1 tablespoon caster sugar

For the Pickled Raspberries

12 fresh raspberries

1/2 teaspoon apple cider vinegar

1/4 teaspoon caster sugar

To garnish

Micro/baby basil

Edible flowers


For the ice cream. Put the milk and sugar into a large saucepan and heat gently until the sugar has dissolved. Increase the heat and simmer and add the condensed milk and glucose. While the milk is simmering soak the gelatine in cold water for 10 minutes. Squeeze the gelatine to remove the excess water. Remove the milk mixture from the heat and add the gelatine, stir well to combine. Leave to cool overnight in the fridge or 4-5 hours. Pour the mixture into an ice cream churner and churn according to the manufactures instructions. Once churned to the consistency of soft serve ice cream, transfer to a container and keep in the freezer until ready to serve.

For the Honeycomb. Put the sugar, glucose, honey and water into a saucepan and cook over a med-high heat stirring occasionally until a golden caramel has formed and is bubbling. Add the bicarb soda and mix in (the honeycomb will expand quickly so be careful) then tip the mix into a sheet pan lined with baking paper. Leave to cool and set. Once cold, bash the honeycomb into pieces and set aside.

For the Raspberry coulis. Put the raspberries into a blender along with the sugar and lemon juice. Blitz until smooth. Pass through a fine sieve and place the mix aside.

For the pickled raspberries. Into a bowl add the raspberries and sprinkle the sugar over the top. Add the vinegar and mix well, leave for 10 minutes before serving stirring several times.

To serve, paint each plate with one brush of the raspberry coulis. Put a scoop of ice cream in the middle, scatter honeycomb, flowers, basil and raspberries around the plate. Serve immediately.


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