Chef's Recipes

Pontoon's raspberry jelly, chocolate and vanilla ice-cream

Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.

By Lance Cameron
  • Serves 4 - 6
  • 30 mins preparation
  • 30 mins cooking plus freezing, cooling, chilling, setting
Pontoon's raspberry jelly, chocolate and vanilla ice-cream

"This dessert is inspired by the Jelly Tip, one of my favourite ice-creams as a kid in New Zealand - a chocolate-dipped ice-cream on a stick topped with frozen raspberry jelly," says Pontoon chef Lance Cameron. "The ice-cream is served with a raspberry jelly blitzed to a gel-like consistency, topped with fresh raspberries, shaved chocolate, freeze-dried raspberries and popping candy, which brings out the inner child in everyone."

Ingredients

  • 50 gm couverture dark chocolate (65%-70% cocoa solids), finely grated on a mandolin
  • 125 gm raspberries
  • 2 tsp freeze-dried raspberries (optional; see note)
  • 1 tsp popping candy (optional; see note)
Vanilla-bean ice-cream
  • 750 ml thickened cream (3 cups)
  • 250 ml milk (1 cup)
  • 2 vanilla beans, split and seeds scraped
  • 330 gm caster sugar (1½ cups)
  • 3 large eggs
Raspberry jelly
  • 250 gm frozen raspberries
  • 2 tbsp pure icing sugar
  • 1 tsp, or to taste lemon juice
  • 1 tsp agar-agar (see note)

Method

Main
  • 1
    For vanilla-bean ice-cream, bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl, then, whisking continuously, add hot cream in a steady stream. Return to pan and stir over low-medium heat until custard reaches 75C on a sugar thermometer and coats the back of the spoon (6-8 minutes; do not allow mixture to boil as it will split). Strain through a sieve into a clean bowl and stir occasionally until cool (30-40 minutes).
    Cover directly with plastic wrap and refrigerate
    until chilled (3-3½ hours). Churn in an ice-cream
    machine, transfer to an airtight container and
    freeze until firm (3-3½ hours). Makes about 1 litre
    ice-cream and keeps frozen for up to 2 weeks.
  • 2
    For raspberry jelly, bring raspberries, icing sugar and lemon juice to a simmer in a saucepan, then set aside to cool (15-20 minutes). Purée raspberry mixture in a food processor, then strain through a fine sieve into a bowl. Transfer 300ml raspberry coulis to a saucepan (refrigerate remaining) add agar-agar and stir over medium heat until agar-agar dissolves (15-20 minutes). Transfer to a bowl and refrigerate to cool completely (1-2 hours). Before serving, process raspberry jelly in a food processor or blender to a smooth gel, then transfer to a piping bag fitted with a 1cm plain nozzle.
  • 3
    Chill 4-6 serving glasses. Fill each a third full with ice-cream. Drizzle with reserved raspberry coulis to just cover, then scatter with half the chocolate. Top with another scoop of ice-cream. Divide raspberries among glasses, scatter with remaining chocolate, and divide freeze-dried raspberries and popping candy among glasses. Pipe raspberry gel into glasses to fill gaps and serve immediately.

Notes

Freeze-dried raspberries are available from The Essential Ingredient. Popping candy is available from confectionery shops. Agar-agar, a setting agent derived from seaweed, is available from health-food shops.
Drink Suggestion: Pontoon serves this with a Vitamin Sea Cocktail: shake one part Cointreau, two parts each pink grapefruit and pineapple juices and three parts gin with mint in a shaker. Strain over ice, add a dash of bitters, and garnish with a slice of orange and a marigold. Drink suggestion by Jimmy Tantsis-Hall