Camden New Journal - Recipe for Pimms jelly by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Clare Latimer's recipe for
Pimms jelly

Pimms jelly
This is the ultimate summer pudding and great served with red fruits.
You could set the jellies in individual moulds and then turn out, surrounding each jelly with fresh fruit for a smart dinner party.
Alternatively, you can play it safe and use as below.

Ingredients
Serves 4
20g gelatine
175ml Pimms
400ml ginger ale
8 strawberries, hulled and halved
4 fresh mint leaves
4 slices ripe peach (optional)
Small carton double cream
Fresh raspberries.

Method
Soak the gelatine in a little cold water in a small saucepan, just enough to cover the granules.
Heat the Pimms and ginger ale in a saucepan to medium heat.
Heat the gelatine over a very low heat until dissolved and melted to a liquid. Do not stir.
Pour some of the Pimms mix into the melted gelatine, stir and then pour back into the Pimms mix. Stir again.
Cool and then pour into large wine glasses. Add the strawberries, mint leaves and peaches if using and then chill until set.
When ready to serve, top each jelly with some double cream and then garnish with the rasp berries and perhaps a fresh mint leaf.
Serve with a teaspoon.

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