There is more to this stunning Pimm's jelly recipe than you might think, as it also contains gin. Josh Eggleton's recipe serves the jelly with a light cucumber sorbet and poached strawberries to create perhaps the definitive summertime dessert. Use regular jelly moulds if you do not have doughnut moulds and serve the cucumber sorbet alongside the jelly instead

***See how Josh created this fabulous recipe at the recent Mealtime Masterclass***

Method
1.
Begin with the sorbet. In a saucepan, bring the sugar, water and glucose to the boil. Once boiling, add the lemon juice
2.
Remove the saucepan from the heat and leave the sugar mixture to chill in the fridge
3.
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
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
4.
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
Using citrus zest and citrus peel
When using citrus zest or citrus peel, it is important to purchase unwaxed citrus. Waxed fruit will need a lot of cleaning to remove the wax, which will impart an unwelcome taste in your food. Also, avoid the white pith beneath the skin--this is quite bitter and will affect the flavour of your dish
5.
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
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 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
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 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
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 plates and press together the mould and the plate. In one movement, give a firm shake to unmould
12.
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
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pimm's jelly recipe with a sweet white wine

Ingredients

Pimm's jelly

  • 700ml of water
  • 300g of sugar
  • 1 lemon, unwaxed, peeled and juiced
  • 50g of root ginger, peeled and grated
  • 100ml of Hendrick's gin
  • 200ml of Pimm's
  • 10 gelatine leaves, soaked in cold water
  • 1 punnet of raspberries
  • 1 bunch of basil, half the bunch reserved for garnish

Cucumber sorbet

  • 600g of sugar
  • 600ml of water
  • 1 lemon, juiced
  • 100g of glucose
  • 6 cucumbers, peeled

Poached strawberries

Equipment

  1. Juicer
  2. Ice cream maker
  3. Doughnut moulds

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Pimm's is quintessential to any British summer. In this Pimm's jelly recipe, Josh Eggleton uses the alcoholic drink to make a jelly, served with cucumber sorbet

Pimm's jelly recipe Tweaks

What's this?
SteveB
The sorbet was excellent. The jelly was good but came out a bit soft - I would slightly increase the quantity of gelatine next time. Also, the raspberries and basil leaves float on the jelly liquid, so if you want them suspended in the middle of the jelly you should add them with the first half of the liquid, not the second half.
20 November 2013


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