Ice cream and jelly by Jude Kereama

Jude Kereama

Jude Kereama

18th September 2018
Jude Kereama

Ice cream and jelly by Jude Kereama

Ice cream and jelly by Jude Kereama - this dish was Jude's starter on the 2018 series of Great British Menu.


  • For the horseradish ice cream
  • 140 gm water
  • 125 gm sugar
  • 70 gm glucose
  • 1 gelatine leaf soaked in cold water to bloom
  • 5gm ice cream stabilizer
  • 20 gm grated horseradish
  • 2 T hot water
  • 1 T white wine vinegar
  • 150ml double cream
  • 150 ml natural greek yoghurt
  • 300 gm crème fraiche
  • 1 tsp salt
  • 2 tsp lemon juice
  • Pinch of mustard powder
  • Pinch of cayenne pepper
  • For the baby beets
  • 10 candy stripe baby beets
  • 10 purple baby beets
  • 10 golden baby beets
  • 200mls Extra virgin olive oil
  • 20 gms lemon thyme chopped
  • Cornish sea salt and pepper to season
  • 300mls Sushi vinegar
  • 50mls 2 yr old soy sauce
  • 50 mls Japanese golden sesame oil
  • Beetroot juice base
  • 3kg beetroots juiced. Makes approx 2litres of juice
  • 2 T sherry vinegar
  • Beetroot juice jelly
  • 450mls beetroot reduction
  • 120 mls sushi vinegar
  • 12 gms gold leaf gelatine soaking in cold water
  • Goats cheese mousse
  • 300gms goats cheese ( Vulscombe )
  • 30 mls milk
  • 120 mls double cream
  • 1.2 gelatine leaves soaked in cold water
  • Salt and pepper
  • ½ lemon
  • Roast walnuts
  • 200 gms Walnut halves skinned
  • Beetroot crisps
  • 2 medium candy beetroot
  • 2 medium golden beetroot
  • Truffled honey thyme vinaigrette
  • 100 mls golden sesame oil
  • 50 mls rapeseed oil
  • 50 mls truffle oil
  • 100 gms truffle honey
  • 100 mls Banyuls vinegar
  • 50 mls 2 yr old soy sauce
  • 10 gms chopped lemon thyme
  • Garnish
  • Micro red vein sorrel cress
  • Micro beet leaves
  • 1 punnet baby blue nasturtium leaves
  • Thyme flowers
  • 80 gms wasabi sesame seeds
  • 1 Wiltshire autumn black truffle


For the ice cream
Bring water sugar glucose and ice cream stabilizer to the boil, take off heat and whisk in the gelatine leaf. Chill down and then whisk in all the ingredients and freeze in a pacojet container overnight. Pacotise 2 hours before plating.
For the baby beets
Wash and trim all beetroots thoroughly. Put into separate pots of boiling water. Cook till tender (12 mins – 15 mins). When cooler peel and marinate with dressing made whisking together the sesame oil, sushi vinegar, lemon thyme and 2 year old soy sauce. Vac pac in separate bags.
For the beetroot juice
Peel and juice all the beetroot. Add to a pot with the sherry vinegar and reduce to 1 litre of liquid.
For the beetroot jelly
Heat liquid in a pot to a simmer, ring out the gelatine and whisk into the liquid. Put on to a tray to set.
For the goats cheese mousse
Blitz goats cheese in a robot coupe till smooth. Warm up the milk in a pan and whisk in the gelatine and quickly add to the goats cheese while the
robocoupe is still running. Add the double cream and season with lemon, salt, and pepper. Put into a piping bag and refrigerate.
For the roast walnuts
Bake at 180 for 6 to 8 minutes. Cool then chop into pieces. Reserve.
For the beetroot crisps
Slice beets on a mandolin and deepfry, dehydrate if possible
For the pickled shallots
Slice the shallot finely on a Japanese mandolin and mix with the sushi vinegar. Vac pac on full.

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