We think this is one of the most fun desserts you can make. With its pockets of ice cream, jelly, cream and cake, it's both nostalgic and comforting. Using everyone's favourite comfort duo, tea and biscuits, we've given this classic a twist: the ice cream is infused with digestive biscuits, while the jelly is made with breakfast tea.
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Yields:
6
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
846
Ingredients
For the tea jelly
3 breakfast tea bags
25 g caster sugar
1 powdered gelatine packet
For the biscuit ice cream
350 ml whole milk
150 g caster sugar
13 digestive biscuits
5 egg yolks
400 ml double cream
1 tsp. vanilla bean paste (We used GH Pantry Partner* Little Pod)
For the tea syrup
3 breakfast tea bags
200 g caster sugar
For the knickerbocker glory
120 g sponge cake, vanilla muffin or Madeira sponge, cut into cubes
Squirty cream
2 digestive biscuits, crumbled
Directions
Step 1For the jelly, steep the tea bags in 200ml freshly boiled water. Squeeze out excess liquid from the teabags and discard. Add caster sugar to the tea and stir to dissolve.
Step 2Add 50ml hot water to a small bowl and sprinkle over the gelatine. Stir to dissolve. Stir the gelatine into the tea, making sure there are no lumps.
Step 3Grease and line a small baking tray or 18cm square cake tin with a double layer of clingfilm. Pour in the tea, transfer to the fridge and leave to set (around 3hr).
Step 4For the ice cream, heat the milk and sugar with a pinch of salt in a saucepan until hot but not boiling, then remove from the heat. Break 10 of the biscuits into pieces and add to the milk, cover and leave for 30 minutes. Strain the milk through a colander into a saucepan, letting it drip through—do not press the biscuits.
Step 5In a separate bowl, combine the egg yolks. Gently rewarm the milk and add a little to the yolks, whisking as you pour. Scrape the warmed yolks into the milk pan. Cook over a low heat, whisking constantly, until you have a custard thick enough to coat the back of a spoon.
Step 6Add the cream to a large cold bowl and strain in the custard. Add the vanilla and whisk together. Leave to cool, then chill for a few hours, ideally overnight.
Step 7Freeze the biscuit-infused custard in your ice cream maker according to the manufacturer's instructions. Around 10 minutes before it's finished churning, crumble the remaining biscuits and add to the ice cream machine. Scrape the ice cream into a loaf tin or freezer-friendly container, cover and transfer to the freezer to firm up.
Step 8For the syrup, steep the tea bags in 240ml freshly boiled water in a saucepan for 5 minutes. Squeeze out any excess liquid from the teabags then discard them. Stir in the caster sugar and gently simmer for a few minutes until dissolved. Increase to a boil, reduce the heat and simmer for 12 minutes or until roughly reduced by half. You should have around 250ml syrup. Set aside to cool completely.
Step 9Just before assembling, cut the jelly into cubes. In knickerbocker glory glasses, layer up cubes of the cake and jelly with syrup and scoops of ice cream. Add squirty cream, a final drizzle of syrup and a last sprinkle of crumbled biscuits.
GH TIP
Why not try other biscuit flavours? Biscoff cookies or Ginger Nuts would work well here, too.
Per serving:
Calories: 846
Protein: 10g
Fat: 52g
Saturates: 30g
Carbs: 85g
Sugars: 76g
Fibre: 1g
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
