Apricot jelly with baklava ice-cream

1.For baklava ice-cream, bring cream, milk and honey to a simmer in a saucepan over mediumhigh heat. Meanwhile, whisk yolks and sugar in a bowl until pale (2-3 minutes). Whisking continuously, add cream mixture to yolks, then return mixture to pan and stir continuously until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl and cool, whisking occasionally, then refrigerate until chilled (3-4 hours). Churn in an ice-cream machine, adding the baklava towards the end of churning. Transfer to a container, cover and freeze. Makes about 1 litre.

2.Stir apricots, moscato, sugar, juices and 500ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil. Reduce heat to medium and simmer until apricots start to break down (15-20 minutes). Strain the liquid through a fine sieve lined with muslin into a jug to yield 1.25 litres. Don’t press on the solids if you want a crystal-clear jelly. Transfer 500ml apricot liquid to a clean pan, squeeze excess water from gelatine, add to pan and stir over medium heat until gelatine dissolves. Remove pan from heat, add remaining apricot liquid and stir to combine. Set aside to cool slightly, then pour into a 1.5-litre mould. Refrigerate overnight to set.

3.To serve, dip mould in a bowl of just-boiled water, then remove and gently pull the jelly away from the sides of the mould to break the vacuum. Place a chilled serving plate on top, invert the plate and mould, then remove mould – your jelly should be happily wobbling on your platter. Scatter with extra crumbled baklava and serve with baklava ice-cream.