Gordon Ramsay\'s Great British Pub Food

Pimm's jellies

These mouth-watering jellies are as refreshing as the

cocktail itself. They make a pretty dessert for a dinner party,

or you can simply enjoy them as a cool, teatime treat.

Put the sugar, water and lemon juice into a saucepan over a low heat

to dissolve the sugar, giving the mixture an occasional stir. Leave to

simmer for about S minutes. Meanwhile, soak the gelatine leaves in a

shallow dish of cold water for about S minutes until softened.

Take the pan off the heat. Squeeze out the excess water from the

gelatine leaves, then add them to the hot syrup and stir well to

dissolve. Pour into a large bowl and allow to cool slightly, stirring

occasionally, before adding the Pimm's and lemonade.

Now cool the jelly quickly: set the bowl over a larger bowl one-third
filled with iced v 3ter. Stir the jelly mixture frequently as the mixture
cools. When it is '-' '5inning to set, lift the bowl off the ice bath. Fold
the mint leaves and st rawberries through the jelly to disperse them
evenly. (If you add them earlier, they will simply float to the surface.)

Divide the jelly mixture between individual pudding moulds or

serving glasses. Chill for a f ew hours, or overnight, until set.

To unmould, briefly dip a jelly mould into a bowl of warm water, then
invert on to a serving plate. Holding the mould and plate together
firmly, give them a few shakes to release the jelly. Serve with a jug of
pouring cream on the side.

NOTE: If using a different brand of leaf gelatine, you may need to

adjust the quantity of leaves; refer to the packet instructions for

setting capacity.

SERVES 4-5

lOOg caster sugar

lOoml water

juice of 1/2 lemon

7 Supercook gelatine

leaves (see note)

17Sml Pimm's No. 1

sooml sparkling

lemonade

few mint sprigs, leaves

torn

400g strawberries,

hulled and quartered

TO SERVE

pouring cream

PUDDINGS 229