Pimm's & strawberry jellies with orange cream

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olive magazine

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1. Soak the gelatine in cold water till soft (about 2 minutes). Heat half the lemonade until nearly boiling and remove from the heat. Lift the gelatine out of the water and stir into the lemonade until dissolved. Add the Pimm's, lemon and lime juice, and remaining lemonade. Pour through a sieve into a bowl and chill until set.
2. Lightly whip the cream and stir in the sugar and orange zest. Slice the strawberries and stir half of them through the set jelly. To serve, dollop some jelly in a glass then add more strawberries and some orange segments. Finish with a blob of the orange cream, a sprig of mint and, if you like, a strip of zest.

Know-how

Shortbread hearts make a cute partner for summery puddings. Sift 175g flour into a bowl, stir in 50g caster sugar and the rind of an orange, then rub in 100g Lurpak Unsalted Butter (at room temperature) until the mixture forms a dough. Roll out to 1cm thick on a lightly floured surface and cut into heart shapes. Bake at 190C/fan 170C/gas 5 for 10-15 minutes until golden brown. Cool on a wire rack.

Latest comments and suggestions

• Zoe

  14 May 2008

  Zoe commented on this recipe

  I'm going to serve this as a canapé for a garden lunch party...watch this space for how it went down

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• Zoe

  30 May 2008

  Zoe rated and commented on this recipe

  

  wonderful....had a few to many - to taste them, you understand, so ended up hurling them out with out the cream, I think it was better. they went down a bomb as a pre party 'drink' in the garden. good fun

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Ingredients

• 3 sheets of gelatine
• 400ml lemonade
• 175ml Pimm's No. 1 cup
• ½ lemon , juiced
• 284ml carton double cream
• 2 tbsp caster sugar
• 3 oranges , 2 peeled and segmented with a sharp knife, 1 zested
• 250g strawberries , stalks pulled out
• mint sprigs, to decorate

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Serves 6 - 8

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Ingredients

• 3 sheets of gelatine
• 400ml lemonade
• 175ml Pimm's No. 1 cup
• ½ lemon , juiced
• 284ml carton double cream
• 2 tbsp caster sugar
• 3 oranges , 2 peeled and segmented with a sharp knife, 1 zested
• 250g strawberries , stalks pulled out
• mint sprigs, to decorate

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