Apricot jelly with baklava ice-cream

AT A GLANCE

  • Serves 8 people

A jewel-like jelly made from seasonal fruit is a thing of beauty. We've made a large fluted ring version, but if the idea of turning the jelly out worries you, set it in a large glass bowl instead. It needs less gelatine if you do it this way, so reduce the quantity by a leaf or two. Caramelised apricots would make a lovely addition if the fancy takes you. Begin this recipe a day ahead to let the jelly set.

  • 1 kg ripe apricots, coarsely chopped
  • 750 ml (3 cups) moscato or sparkling wine
  • 330 gm (1½ cups) caster sugar
  • Juice of 1 orange and 1 lemon
  • 10 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • Crumbled baklava, to serve
  •  
  • Baklava ice-cream
  • 600 ml pouring cream
  • 100 ml milk
  • 100 gm honey
  • 7 egg yolks
  • 2 tbsp caster sugar
  • 150 gm baklava, coarsely chopped
01   For baklava ice-cream, bring cream, milk and honey to a simmer in a saucepan over mediumhigh heat. Meanwhile, whisk yolks and sugar in a bowl until pale (2-3 minutes). Whisking continuously, add cream mixture to yolks, then return mixture to pan and stir continuously until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl and cool, whisking occasionally, then refrigerate until chilled (3-4 hours). Churn in an ice-cream machine, adding the baklava towards the end of churning. Transfer to a container, cover and freeze. Makes about 1 litre.
02   Stir apricots, moscato, sugar, juices and 500ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil. Reduce heat to medium and simmer until apricots start to break down (15-20 minutes). Strain the liquid through a fine sieve lined with muslin into a jug to yield 1.25 litres. Don’t press on the solids if you want a crystal-clear jelly. Transfer 500ml apricot liquid to a clean pan, squeeze excess water from gelatine, add to pan and stir over medium heat until gelatine dissolves. Remove pan from heat, add remaining apricot liquid and stir to combine. Set aside to cool slightly, then pour into a 1.5-litre mould. Refrigerate overnight to set.
03   To serve, dip mould in a bowl of just-boiled water, then remove and gently pull the jelly away from the sides of the mould to break the vacuum. Place a chilled serving plate on top, invert the plate and mould, then remove mould – your jelly should be happily wobbling on your platter. Scatter with extra crumbled baklava and serve with baklava ice-cream.
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