Nutmeg & Buttermilk Ice Cream with Fruit Jelly

  • To make the fruit jelly, simmer the water, orange, apple, Vanilla and Cardamom on a low heat for 20 minutes then strain.

  • Combine 500ml (17fl oz) of the fruit stock with the sugar and agar. Bring to a boil, strain and pour into a soup dish and place in the refrigerator.

  • To make the ice cream, heat the sugar and water in a pan over a gentle heat, stirring occasionally until all the sugar has dissolved, forming a syrup. Leave to cool. Mix all the remaining ingredients thoroughly in a bowl and add the sugar syrup.

  • Pour into an ice cream maker, or freeze in a freezer, stirring the mixture every half hour until frozen.

  • To make the hot chocolate heat the milk in a saucepan, pour all ingredients into a blender, then add the hot milk and blend. Strain and set aside.

  • Peel the mango and papaya, reserve the papaya seeds. Chop the flesh into cubes and set aside.

  • Arrange the mango and papaya cubes on the jelly. Add a scoop of buttermilk ice cream, a few of the papaya seeds and serve, accompanied with a mug of hot chocolate.