1 hour 30 minutes, plus chilling and churning time
Josh Eggleton's stunning Pimm's jelly recipe certainly packs a punch as it contains 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.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Begin with the sorbet. In a saucepan, bring the sugar, water and glucose to the boil. Once boiling, add the lemon juice
600g of sugar
600ml of water
100g of glucose
Remove the saucepan from the heat and leave the sugar mixture to chill in the fridge
In a juicer, juice 6 cucumbers. Combine the juice with the chilled sorbet base, and churn in an ice cream maker until it reaches the consistency of a sorbet. Store in the freezer until needed
To make the 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
700ml of water
300g of sugar
50g of root ginger
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
100ml of Hendrick's gin
200ml of Pimm'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
10 gelatine leaves
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
1 punnet of raspberries
1 bunch of basil
For the poached strawberries, bring the water and sugar to the boil. Add the lemon juice and then remove from the heat, leave to stand for 2 minutes. Add 4 sprigs of mint and allow the liquid to infuse for 5 minutes
4 sprigs of fresh mint
200g of sugar
800ml of water
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
1 punnet of strawberries
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
Garnish around the jelly with the poached strawberries, cucumber, sprigs of mint and basil. Finish with a scoop of cucumber sorbet in the centre of the jelly