Sloe gin fizz jelly with lemon curd ice cream

Serves 4

For the jelly

110ml Champagne (or you could use prosecco)
45ml sloe gin
75g caster sugar
180ml litre water
3 leaves of gelatine
1 sheet of gold leaf (available from Amazon)
45ml lemon juice

Cover the gelatine with cold water in a bowl and soak until soft. Meanwhile, heat the Champagne and water in a saucepan with the sugar until the sugar has dissolved; then squeeze the water out of the gelatine and dissolve it in the Champagne mixture. Add the sloe gin, lemon juice and gold leaf and mix well. Pour into four Champagne coupes and set in the fridge.

For the lemon curd

75ml fresh lemon juice
50g caster sugar
1 medium sized free range egg
40g unsalted butter

In a saucepan, bring the lemon juice to the boil; meanwhile, in a bowl, mix the sugar and egg. Combine the two and return to a medium heat, continuously whisking until the liquid begins to simmer. Remove from the heat and whisk in the butter slowly. Sieve into a bowl, cover with Clingfilm and cool in the fridge until needed.

For the vanilla ice cream

250ml milk
½ vanilla pod, split and scrape out the seeds of one half
190ml double cream
6 medium sized free range egg yolks
95g caster sugar

In a saucepan, bring the milk, vanilla seeds and half the cream to the boil. Meanwhile, in a heat-proof bowl, whisk the egg yolks and sugar until they have doubled in volume. Pour the hot milk and cream mixture onto the egg and sugar mix, and add the rest of the cream. Pass through a fine sieve and leave to cool over ice before churning in an ice cream maker.

Once the ice cream is churned and is still soft, gently ripple in all the lemon curd. Then, put the ice cream into the freezer until needed.