Pimm’s, strawberries, jelly, what’s not to love? This sweet strawberry Pimm’s jelly is a refreshingly light pud with a bit of a kick
You will need
- Water 400ml
- Castor sugar 125g
- Lemon 1 zest and juice
- Orange 1, zest
- Pimm’s 200ml
- Small gelatine leaves 4
- Sweet eve strawberries 250g
- Fresh cream 250ml for serving
- Extra sweet eve strawberries for decoration
Put the water, sugar, lemon and orange zests and juices into a saucepan, bring to the boil and simmer gently for 3 minutes.
Remove from the heat and leave to infuse for 30 minutes, then strain through a sieve.
Soak the gelatine leaves in cold water for about 3 minutes until soft, then squeeze out the excess water. Set aside on a saucer.
Bring the strained liquid to the boil, add the moist gelatine and stir until dissolved. Add the Pimm’s.
Chop the sweet eve strawberries into small pieces and place into 4 serving teacups or glasses. Pour the liquid on top.
Clingfilm and refrigerate for 2 hours, or overnight. Once set, serve the jellies with fresh cream and extra sweet eve strawberries.