Monday, October 10, 2011
Ever since making the Toffee Apple Trifles, with that amazing apple cider jelly layer that stole the show, I’ve been thinking up ideas for other kinds of boozed-up jellies. Of course champagne or moscato works a treat and is wonderfully festive, but I was keen to recreate one of my favourite drinks – the Pimm’s Cup – in jelly form.
If you haven’t tried it, it’s a deliciously refreshing summery drink usually served in a pitcher or a jug to share, containing Pimm’s, sometimes with gin, a variety of fruit – strawberries, lemons, orange, cucumber, mint leaves – and topped with ice cubes, and either lemonade or ginger ale.
A few days after thinking up this brilliant idea, I was flicking through Jamie Oliver’s magazine and saw a recipe for exactly the same thing! Call it fate or a case of great minds thinking alike, but I definitely had to give it a try. Of course I wanted to keep the flavours quite true to the drink, and I think this recipe definitely does it justice. It tastes exactly like the drink I love so much, and would be perfect to serve at a grown-up garden party or afternoon tea.
I simplified Jamie’s recipe a little bit as I was running short of time. His version has the jelly setting in two halves, so that the fruit is evenly distributed through the glass instead of all coming to the top as mine did, but unfortunately I was a little impatient! Next time I’ll make sure to do it properly as it looks really pretty. I served mine in some recycled jam jars, but feel free to serve it however you’d like – in martini glasses for a more elegant presentation, or perhaps in a punch bowl to share.
Adapted from Jamie Oliver magazine
• 7g powdered gelatine
• 150ml Pimm’s
• 450ml Lemonade
• ¼ cup sugar (optional)
• 2-3 mint sprigs, leaves picked
• ½ apple, cored, finely diced
• 4-6 strawberries, finely chopped
• ¼ cucumber, finely chopped
Sprinkle the gelatine over 3 tablespoons of water in a small bowl to soften. Gently heat the Pimms, lemonade, sugar if using and mint sprigs in a saucepan until sugar is dissolved and the mixture is just starting to steam. Do not allow it to boil. Remove the mint stalks, add softened gelatine and whisk until dissolved.
Remove from the heat and leave to cool. Divide most of the fruit, cucumber and mint between 4 serving glasses and then add two thirds of the Pimm’s mixture. Chill in the fridge for about an hour, keeping the rest of the mixture at room temperature. When the jelly layer has set, add the remaining fruit and mint and top with the rest of the Pimm’s mixture. Leave to set in the fridge for at least 2 hours.
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