- 200g strawberry
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 1 tbsp golden caster sugar, or to taste
- a few drops of Angostura bitters
For the zabaglione
Hull and roughly chop the strawberries, then put them in a bowl and sprinkle with sugar and a few drops of angostura bitters. Toss and set aside for 2-4 hours.
Put the gelatine into a small bowl of cold water and leave for 5 minutes until soft. Pour 3 tbsp of the Pimm’s into a small saucepan and gently heat. Squeeze water from the gelatine, add the gelatine leaves to the hot Pimm’s and whisk furiously until dissolved. Keep warm.
Bring an inch or two of water to a bare simmer in a saucepan that will take a large mixing bowl without the bottom of the bowl touching the water.
Put the egg yolks and sugar into the mixing bowl (off the heat). Using electric beaters, whisk for about 3 minutes, until thick and pale. Pour in the remaining neat Pimm's and beat for a further minute. Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled in volume and looks like the head on a glass of Guinness.
Slide off the heat, pour in the gelatine mixture and beat for 1 minute. Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
Whip the cream into soft peaks then whisk it into the cooled zabaglione. Spoon into 4 large wine glasses, leaving an inch or so at the top for the strawberries. Cover loosely and refrigerate for at least 2 hours. Just before serving, spoon the strawberries and their juices into the top of the glasses.
The zabaglione can be made up to 24 hours ahead and kept refrigerated, loosely clingfilmed. Don’t keep the strawberries any longer than 4 hours or they will go soggy. If the weather’s warm, keep covered in the fridge.