Make Something Totally Unexpected and Delightful!
Stunning Pimm's jelly recipe certainly packs a punch, thanks to a cheeky shot of gin. Served with a light cucumber sorbet and poached strawberries, this is the definitive summertime dessert.
Pimm's Jelly With Cucumber Sorbet
Serves 10
Total time: 1 hour 30 minutes, plus chilling and churning time
Ingredients
Pimm's Jelly
7 oz of Pimm's
11 oz of sugar
3 cups of water
1 lemon, unwaxed, peeled and juiced
2 oz of root ginger, peeled and grated
4 oz of Hendrick's gin
10 gelatin leaves, soaked in cold water
16 ounces of fresh raspberries
1/2 bunch of basil
Cucumber Sorbet
6 cucumbers, peeled
1 1/3 lb of sugar
2 1/2 cups of water
3 1/2 oz of glucose
1 lemon, juiced
Poached Strawberries
16 oz of strawberries
3 1/2 cups of water
7 oz of sugar
1/2 lemon, juiced
4 sprigs of fresh mint
1/2 cucumber, sliced thinly. (Peeled or not, up to you, but it does provide an extra bit of color when not peeled).
To Garnish
1/2 bunch of basil
12 sprigs of fresh mint
Cucumber Sorbet
In a saucepan, bring the sugar, water and glucose to the boil. Once boiling, add the lemon juice.
Once the sugar has dissolved, remove the saucepan from the heat and leave the syrup to chill completely in the fridge or freezer depending on how soon you want to make your sorbet.
Juice the cucumbers in a juicer then combine with the chilled sorbet base. Churn in an ice cream/sorbet maker then store in the freezer until needed.
Pimm's Jelly
Bring the sugar and water to the boil. Once boiling, add the lemon juice, lemon peel and grated ginger, remove from the heat and leave to infuse for 5 minutes.
Pour the contents of the pan into a bowl and store bowl in the fridge until chilled. Once chilled, add the Pimm’s and the gin.
Pour 7 oz of the Pimm’s mixture into a pan and reheat gently over a low-medium heat. Dissolve the soaked gelatin sheets in the liquid and once dissolved, pour back into the bowl containing the rest of the chilled Pimm's mixture.
Strain the jelly mixture into a large jug, then pour into the doughnut molds, filling halfway (there will be liquid leftover which will be used in step 8). Let them set up in the fridge.
Once the jelly has set, remove from the fridge and place 3 (or more) raspberries and 3(or more, small) basil leaves into each mold. The point is not only for flavor but to make it attractive. Fill to the top with the remaining liquid and finish in the refrigerator to set up.
Poached Strawberries
Bring the water and sugar to the boil. Add the lemon juice, remove from the heat and let stand for 2 minutes. Add 4 sprigs of mint and allow the liquid to infuse for 5 minutes.
Slice the strawberries in half and place in a bowl with the sliced cucumber. Once the poaching liquor has infused, pour over the slices of cucumber and strawberries. Let stand for 5 minutes before draining.
To serve, unmold the set jellies by dipping each of the molds in just-boiled water for 10 seconds. Invert onto the center of each dessert or salad plate, giving the mold a firm shake to dislodge the jelly.
Plating/Presentation
Garnish around the jellies with the poached strawberries and cucumber alongside sprigs of mint and basil. Finish with a scoop of cucumber sorbet in the center of the jelly.
*Use regular jelly molds if you do not have doughnut molds and serve the cucumber sorbet alongside the jelly instead.
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