Sugar. That’s what every child’s food dreams are made of. And every parents’ nightmares as they leave the dentist’s with one hole filled and a bigger one in their wallet.
When I asked Mr Chipconnoiseur, a big kid at heart, if he had any jelly ideas he would like me to try he straight away suggested I should try to recreate the Spider. Ahhh, what would I do without him and his brilliant ideas?
To make the Spider, also known as an ice cream soda or float, I used raspberry creaming soda because it is pretty and pink – quite fitting for the theme of the Royal Selangor Get Your Jelly On challenge, and a scoop of vanilla ice cream. Colourful sprinkles completed the jelly and I simply couldn’t wait to try it, so when I unmoulded it after about 3 hours it was still very wob-b-ly! That’s what made it more fun I think, too!
It tasted exactly how I had imagined it would. Creamy, fresh but slightly tangy from the fizz of the soda and with enough of a sugar hit to knock out an elephant. Just what kids love, right? Mr Chipconnoisseur is right: ’tis fun being a big kid sometimes, I’m sold on this one!
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Makes 1 cone (or cup)
Raspberry ice cream soda (spider) jelly
You could use cola instead of a raspberry soda, and even opt out for a more grown up version using pink grapefruit or blood orange organic sodas. They are much better for you that way you will avoid artificial colours and additives. You could even spike it with some vodka for an ultimate in grown up / childhood food remakes.
- 200ml raspberry soda
- 1 scoop vanilla ice cream
- 1 tbsp gelatin
- 2 tbsp boiling water
- colourful sprinkles
To make the spider jelly: pour soda into a measuring jug. Place gelatin and boiling water into a small bowl and mix until dissolved. Pop ice cream into the soda and mix well – it will froth up, that’s what you want. Add dissolved gelatin and mix quickly.
Fill the mould about 1/3 of the way up and place in the freezer for 10 minutes to start setting. Sprinkle over with some sprinkles. Remove and top up with another 1/3 of the liquid. This will help the frothy ice cream move to the side. Sprinkle over with some sprinkles. Chill in the freezer for another 10 minutes then top up with the rest and recorate with more sprinkles.
Refrigerate for at least 4 hours or overnight.
To serve: remove from mould and serve with an extra scoop of vanilla ice cream if you like. Enjoy like any big or small kid would!