Josh Eggleton's Pimms Jelly
Josh Eggleton reimagines the classic Pimm's cup as a playful jelly dessert. Coupled with a cooling cucumber sorbet, it's a fantastic way to enjoy a hot summers afternoon.
Instructions
- Begin with the sorbet. In a saucepan, bring 600g of sugar, 600ml of water and the glucose to the boil. Once boiling, add the juice of 1 lemon.
- Remove the saucepan from the heat and leave the sugar mixture to chill in the fridge.
- 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.
- To make the jelly, bring 300g of sugar and 700ml of water to the boil. Once boiling, add the juice and peel of 1 lemon and the ginger. Leave to infuse for 5 minutes.
- Remove from the heat and 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 gin.
- 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 chilled Pimm's mixture.
- Pour the Pimm’s mixture into your doughnut moulds and fill up to half way (there will liquid leftover which will be used in step 8). Leave to set in the fridge.
- 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.
- For the poached strawberries, bring 800ml of water and 200g of sugar to the boil. Add the juice of half a lemon and then remove from the heat, leave to stand for 2 minutes. Add 4 sprigs of mint and allow to infuse the liquid for 5 minutes.
- Slice the strawberries in half and place in a bowl with half a sliced cucumber. Once the poaching liquor has infused, pour over the slices of cucumber and strawberries. Leave to stand for 5 minutes before draining.
- 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. 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.
Ingredients
- 1.1 kg caster sugar
- 2½ lemons
- 50g root ginger, peeled and grated
- 100ml gin
- 200ml Pimm's
- 10 gelatine leaves, soaked in cold water
- 1 punnet raspberries
- 1 bunch basil, reserving half for the garnish
- 100g glucose
- 6½ cucumbers
- 16 sprigs fresh mint
- 1 punnet strawberries
Serves 10
Total time required 1 hr 30 mins
- Preparation time: 1 hr 10 mins
- Cooking time: 20 mins
- Other time: plus chilling and churning time
In a UK first, Ocado, the online supermarket offered lucky participants the chance to cook along live with the Great British Chefs via exclusive Google+ Hangouts. Consumers were invited to interact directly with the chefs, receiving five star advice and cookery tips whilst ultimately experiencing the heat of a professional kitchen in the comfort of their own home. You can view the videos from Josh Eggleton, Galton Blackiston and Simon Hulstone at www.youtube.com/ocado