Josh Eggleton’s 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. Use regular jelly moulds if you do not have doughnut moulds and serve the cucumber sorbet alongside the jelly instead.
For the Pimm’s Jelly:
• 200ml of Pimm’s
• 300g of sugar
• 700ml of water
• 1 lemon, unwaxed, peeled and juiced
• 50g of root ginger, peeled and grated
• 100ml of Hendrick’s gin
• 10 gelatine leaves, soaked in cold water
• 1 punnet of raspberries
• 1/2 bunch of basil
• 6 cucumbers, peeled
• 600g of sugar
• 600ml of water
• 100g of glucose
• 1 lemon, juiced
• 1 punnet of strawberries
• 800ml of water
• 200g of sugar
• 1/2 lemon, juiced
• 4 sprigs of fresh mint
• 1/2 cucumber, sliced
• 1/2 bunch of basil
• 12 sprigs of fresh mint
1 Begin with the cucumber sorbet. In a saucepan, bring the sugar, water and glucose to the boil. Once boiling, add the lemon juice
2 Once the sugar has dissolved, remove the saucepan from the heat and leave the syrup to chill in the fridge.
3 Juice the cucumbers in a juicer then combine with the chilled sorbet base. Churn in an ice cream maker then store in the freezer until needed.
4 To make the 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.
5 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.
6 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.
7 Strain the jelly mixture into a large jug, then pour into the doughnut moulds, filling halfway (there will be liquid leftover which will be used in step 8). Leave to set in the fridge.
8 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.
9 For the poached strawberries, bring the water and sugar to the boil. Add the lemon juice, remove from the heat and leave to stand for 2 minutes. Add 4 sprigs of mint and allow the liquid to infuse for 5 minutes.
10 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. Leave to stand for 5 minutes before draining.
11 To serve, unmould the set jellies by dipping each of the moulds in just-boiled water for 10 seconds. Invert onto the centre of each plate, giving the mould a firm shake to dislodge the jelly.
12 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 centre of the jelly.
Recipe courtesy of Josh Eggleton