Pimms & Strawberry Jellies with Orange Cream


Pimms & Strawberry Jellies with Orange Cream for the Queen's JubileeNext month is the Queen’s Diamond Jubilee and for those lovely summer days we have created Pimms & Strawberry Jellies with Orange Cream.

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.


•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

Pimm’s & Strawberry Jellies with Orange Cream


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