Put the leaf gelatine into a bowl and cover
with cold water. Leave for a few mins until
soft and floppy. Meanwhile, gently heat the
smoothie in a saucepan without boiling.
Take off the heat. Lift the gelatine out of the
water, squeeze out the excess water, then
add it to the smoothie pan. Stir well until
smooth, then pour into 12 moulds, pots
or glasses, or use 24 shot-glass-sized pots.
Chill for at least 1 hr to set.
For perfect mini scoops of ice cream, dip
a tbsp measuring spoon into a cup of hot
water, then shake off the excess. Scoop the
ice cream, dipping the spoon in the hot
water each time. Serve each smoothie jelly
topped with ice cream.