Bompass and Parr is a company in London that specialises in making jellies for events and parties. We’re not talking a packet of commericailly made Strawberry flavour teased into a traditional mould here, but instead gelatinous fruity city scapes that glow in the dark, alcoholic jellies, colours to match your event’s décor, and even a full sized model of a car.
Jelly, like the ice cream that goes so well with it, is one of those nostalgic foods that brings back memories of childhood birthday parties and hot summer’s days.
I agree with a quote in the Times about Bombass and Parr: “If you’re going to do silly, do it in style.”
When something wobbles, it always brings a smile to your face, but it should taste great, too. Making jelly is a simple affair, that involves “blooming” leaf gelatine in cold water for 10 minutes then adding it to hot liquid and allowing it to cool to set.
I’m lucky that I get to travel around doing demonstrations at the fantastic variety of summer shows in Northern Ireland and I always find myself standing in a queue for ice cream above all else.
Last weekend I was at the Dalriada Festival in Glenarm and used (and sampled) Will Taylor’s Glastry Farm ice cream for a couple of dishes that I was cooking. They have an apple sorbet that’s clean tasting and redolent of the fruit it’s made from that serendipitously went beautifully with a jelly made from Long Meadow Cider, Glastry Farm’s neighbouring stall at the event.
As an alternative or addition to the sorbet, I’ve included a recipe this week for apple granita. Granita originated in Sicily and translates as grains. It’s essentially a fruit flavoured slush, that doesn’t require specialist equipment like a sorbet does and all you need is a fork. Elderflowers are coming to an end and are perfect with the apple flavour. A scoop of vanilla ice cream adds a creamy texture to the dish.
Northern Ireland is truly blessed with incredible icecream shops. When I was growing up a treat was a trip to Ussher’s icecream shop in Garvagh. They churned the icecream by hand in an old fashioned ice and salt lined tub. This variety wasn’t mega creamy but it was sweet and icy and for me the best ice cream ever.
I live in Portstewart now and if I’m around the town I go to Morellis and have a scoop of raspberry ripple topped with some whippy icecream. We have Margaret Thatcher to thank for the invention of this whipped treat – she was involved in its development while at Cambridge University in the 1950s.
Morellis To Go in Portstewart often make a special whipped version with the addition of Abernethy Butter from Dromara. The combination of century old ice cream making tradition with generations of butter making skill is a fabulous one. It’s brilliant to see true artisans coming together this way.
My other recipes this week are for a knickerbocker glory and for an affogato. Knickerbocker Glory is the ultimate jelly and ice cream delight. My recipe calls for some simple homemade white chocolate ice cream but you could substitute good vanilla.
Affogato is the easiest dessert ever – hot espresso coffee poured over vanilla ice cream – delicious!
We might not have the weather for ice cream in this country, but who cares? It’ll brighten up any day!