Pimm’s jelly dessert

(SERVES 10)

Everyone loves jelly, reason enough to include it with our favourite recipes, but it also makes the perfect make ahead pudding.  Especially when it’s slightly alcoholic(!) served with a cucumber sorbet, candied mint leaves and marinated cucumbers as we did for our Lamb Supper Club.  Slightly adapted from the original, we served our jelly in beautiful glasses, perfect for showing off those set raspberries and basil leaves that run throughout the jelly.

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Ingredients:

  • 700ml of water
  • 300g of sugar
  • 1 lemon, unwaxed, peeled and juiced
  • 50g of root ginger, peeled and grated
  • 100ml of Hendrick’s gin
  • 200ml of Pimm’s
  • 10 gelatine leaves, soaked in cold water
  • 1 punnet of raspberries
  • 1 bunch of basil, half the bunch reserved for garnish

Method:

  • 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, store the bowl in the fridge until chilled. Once chilled, add the Pimm’s and the Hendrick’s
  • Pour 200ml of the Pimm’s mixture into a pan and reheat gently over a low-medium heat. Dissolve the soaked gelatine 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 and pour the Pimm’s mixture into your doughnut moulds and fill up to half way (there will be liquid leftover which will be used in step 8). Leave to set in the fridge
  • Once the jelly has set, remove from the fridge and place 3 raspberries and 3 basil leaves into each mould. Fill to the top with the remaining liquid and leave to set in the fridge
  • To serve. Unmould the set jellies by dipping each of the moulds in just boiled water for 10 seconds. Invert onto plates and press together the mould and the plate. In one movement, give a firm shake to unmould.
(this recipe is from the wonderful Great British Chefs website)