Raspberry jelly with lime syrup and vanilla ice cream

You need JavaScript to view this clip.

James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert.

Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the jelly

For the ice cream

For the sauce

  • 200ml/7fl oz sugar syrup (leftover from making the jelly)
  • 50ml/2fl oz lime and lime mint cordial
  • 1½ tsp arrowroot
  • 3 limes, zest only