Then whisk until a puree is obtained. Line the log mould with film. Pour the raspberry puree into it and refrigerate for at ...

Lighten the raspberry mixture with a big spoonful of the whites and then gently fold in the rest of the whites. Fill each prepared souffle dish to the top of the mould. Level the surface with a ...

Add the raspberry cordial and vodka and mix to combine. Brush the insides of two 500g/1lb 2oz terrine moulds with the vegetable oil. Take two large pieces of cling film and lay them in the moulds ...

Use raspberry coulis to pipe 3 or 4 thick stripes up the sides of each mould. Dip whole raspberries in the coulis and place 2 per serve on the base of each mould. Set aside.

James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert. Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.