This elegant, delicious recipe is so simple.


  • Jelly 

  • 450ml/16floz sparkling elderflower presse

  • 50g/2oz caster sugar

  • 5 sheets gelatine, soaked in cold water

  • 1 peach, stoned and finely diced

  • 50g/2oz small strawberries, quartered

  • 1 small handful greek basil

  • Strawberry ice cream 

  • 500g/1lb2oz strawberries, hulled

  • 300ml/11floz thick double cream

  • ½ vanilla pod, seeds scraped


  • Jelly :

  • 1.

    Heat 100ml/3½ floz sparking elderflower and the caster sugar in a saucepan until hot, then add the soaked gelatine and stir gently until it has dissolved.

  • 2.

    Add the rest of the sparkling elderflower presse and stir to combine.

  • 3.

    Pour the jelly into a soup plate or lipped plate and place into the fridge for 30 minutes to set.

  • Strawberry ice cream :

  • 1.

    Place the strawberries into a sealable food bag and freeze for at least 4 hours, but preferably overnight.

  • 2.

    When frozen and ready to serve the jelly, tip into a food processor with the vanilla seeds and half the cream and blitz until they start to breakdown. Continue blitzing for 3-4 minutes until smoother then add the remaining cream and blitz until it forms a smooth frozen cream.

  • To serve :

  • 1.

    Lay a line of chopped peaches down one side of the jelly, then top that with the strawberries and greek basil. Place spoonfuls of the ice cream in a line alongside and serve immediately, with the remainder of the ice cream in a separate bowl.

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