PIMM’S FRUIT GELATIN DESSERT
This is such a beautiful dessert to have in the garden on a summer’s afternoon, especially if served in some pretty glasses or teacups. Its key ingredient is Pimm’s No. 1, a bittersweet, very British, gin-based liqueur. Depending on the size of your containers, you may find the fruit floats to the surface. If so, fill them in two stages, setting them in between, so that the fruit is trapped throughout the gelatin.
Servings
8
Servings
8
Ingredients
Instructions
  1. Soften the gelatin in cold water for about 5 minutes. Meanwhile, heat half the lemonade until almost boiling, then remove from the heat. Squeeze the water from the gelatin, then stir it into the hot lemonade until completely dissolved.
  2. Quarter the strawberries and peel and segment 1 of the oranges. Chop the apple into equal-sized pieces and toss in half of the lemon juice.
  3. Once the lemonade and gelatin mixture has cooled, stir in the Pimm’s, the remaining lemonade, and the lemon juice. Pass through a sieve. Divide the prepared fruit among 6–8 molds, tumblers, or teacups (the number depends on their capacity), then pour the gelatin mixture over and chill for 2–3 hours until completely set.
  4. To make the cream, finely zest and juice the second orange. Mix with the sugar and boil in a small pan for about 5 minutes until reduced to about 2 tablespoons. Beat into the mascarpone. Softly whip the cream and fold into the orange mascarpone. Chill until ready to use.
  5. Remove the gelatin molds from the fridge 20–30 minutes before serving, placing them on small plates or saucers and turning them out if you wish. Spoon some of the orange cream on top of each serving and garnish with mint leaves. Serve with a cookie on the side if you like.