Preparation time: 20 minutes
Cooking time: 8 minutes
Setting time: 6-8 hours, preferably overnight
Serves 8 (in 8 wine glasses or 1 large mould)
INGREDIENTS
3 x 330ml cans of lemonade
330ml Pimms No 1
5 mint sprigs
1 large orange
175g (8) strawberries, cut into small cubes
¼ cucumber, deseeded, cut into small cubes
2 white nectarines, cut into small cubes
30g kosher (Aqua) gelatine crystals (6 sachets)
150ml boiling water
100g demerara sugar
For the optional garnish:
250g mascarpone
300ml double cream, whipped
3 tsp icing sugar
Mint sprigs
4 strawberries, halved
METHOD
In a large measuring jug combine the lemonade, Pimms and two sprigs of mint.
Slice away the skin and pith from the orange, cut out the segments, dice the flesh and add the other chopped fruit and cucumber. Add any excess juice to the Pimms.
Combine the demerara sugar and boiling water in a saucepan together with the remaining mint. Stir over a gentle heat until the sugar is fully dissolved.
Turn up the heat and simmer for 5 minutes. Remove from heat and cool. Discard all the mint.
Add the gelatine to the mint syrup and whisk strongly until it has dissolved — you may need to place the saucepan back over a gentle heat.
Once the crystals have dissolved, add the syrup to the Pimms.
Pour the mixture through a fine sieve. If you find gelatine crystals in the sieve, dissolve them in a little hot water, then pour this back into the mixture.
Divide the fruit and cucumber between the glasses. Using a ladle pour in the Pimms mixture, and refrigerate for 6-8 hours, preferably over night until they have completely set. Garnish with mint sprigs and strawberries.
If you are using the optional dairy topping, beat the mascarpone and icing sugar until smooth.
Fold the whipped cream into the mascarpone and then place in a piping bag and decorate the top.
Garnish as above.
