Method
Gorse Flower Jelly: Put 0.5 ltr water, 2 large handfuls gorse flowers, 3 tbsp sugar and 0.25 tsp citric acid in a pan. Bring to boil. Soak 4 gelatine sheets in cold water for 5 mins. Remove syrup from heat, infuse 5 mins. Strain syrup onto squeezed gelatine, stir until dissolved. Refrigerate 2 hours. Gorse Flower Ice cream: Beat 2 egg yolks, 150g sugar, few grains of salt. Heat 200ml milk with 2 large handfuls gorse flowers until nearly boiling. Pour through sieve onto egg mix, stir until sugar dissolved. Add 200ml cream, cool. Churn or freeze stirring hourly.