Scottish jelly and ice cream

1. Ball the ice cream and put in the freezer overnight, next day pane them in coconut twice and return to the freezer again best left overnight.
2. To make the jellies warm 275ml of gin and tonic with 125g sugar and 275ml thistly cross cider, soak 4 small gelatine leaves (or 2 large) for each jelly, when soft squeeze out the excess water and dissolve into the warm gin and cider, stir till it dissolves completely then pour into a small deep tray to set, once set cut out nice cubes ready to be put on the plate.
3. Break up some meringue nests and scorch them with a blow torch, arrange the soft fruits and jellies on to the plate and dot some coulis around the plate and on the fruits, place on the meringue and garnish with some edible flowers
4. Deep fry the ice cream till the coconut is golden then place on the bed of fruits.

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