Nutmeg & buttermilk ice cream & fruit jelly recipe | Schwartz

Ingredients

• For the fruit jelly:
• 900 ml (½ pint) water
• ½ orange
• 1 apple, unpeeled
• ½ Vanilla Pod
• 1 Cardamom Pods
• 100 g (4 oz) caster sugar
• 4 g agar
• For the nutmeg and buttermilk ice cream:
• 75 g (3 oz) cane sugar
• 50 ml (2 fl oz) water
• 500 ml (17 fl oz) buttermilk
• 50 g (2 oz) fromage frais
• 3 tbsp sunflower oil
• ¼ tsp Nutmeg Ground
• For the hot chocolate:
• 500 ml (17 fl oz) milk
• 125 g (5 oz) plain chocolate (at least 70% cocoa)
• 75 g (3 oz) sugar
• 2 egg yolks
• To garnish:
• 1 mango
• 1 papaya