Pimm’s jelly jars

Pimm’s jelly jars

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 5 hrs cooling and chilling
  • More effort
  • Makes 6

Fun and fruity individual desserts with a layer of set cream - use portable jam jars to pack up for a picnic

  • Gluten-free
Nutrition: per jar
HighlightNutrientUnit
kcal278
low infat7g
saturates4g
carbs27g
sugars27g
fibre1g
protein4g
salt0.1g
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Ingredients

Method

  • STEP 1

    Put 7 gelatine leaves in a bowl of cold water and set aside to soften for 5 mins. Meanwhile, heat the apple juice in a small pan with half the sugar until steaming. Remove from the heat, squeeze out the water from the gelatine, then add it to the pan, 1 leaf at a time, stirring until dissolved. Add the Pimm’s and stir again.

  • STEP 2

    Divide the strawberries and mandarin segments between 6 jam jars, pour over the apple juice and Pimm’s mixture , then put in the fridge to set for at least 4 hrs.

  • STEP 3

    When the jelly has set, soften the remaining gelatine as before. Heat the cream, milk and remaining sugar in a pan until steaming. Squeeze out the water from the gelatine, add it to the pan and mix well. Set aside to cool for 10 mins. Pour the cream mixture over the jellies, then chill for 1 hr.

  • STEP 4

    Top each jelly with a slice of cucumber and a small sprig of mint. Pack into a cooler bag for transporting. Can be made 1 day before serving.

Goes well with

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    Overall rating

    Rating: 5 out of 5.3 ratings
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