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.

MAKES: 6–8

INGREDIENTS:

1. 8 sheets of leaf gelatin
2. 2 cups lemonade
3. 1 ½ cups small strawberries, hulled
4. 2 small oranges
5. 1 Granny Smith apple, peeled, cored, and quartered
6. Juice of 1 lemon
7. ¾ cup Pimm’s No. 1
8. 2 Tbsp sugar
9. ½ cup mascarpone cheese
10. ⅔ cup heavy cream
11. A few mint sprigs
12. Shortbread cookies, to serve (optional)

INSTRUCTIONS:

1. SOFTEN THE GELATIN:

In a bowl of cold water, soften the gelatin for about 5 minutes.

1. HEAT THE LEMONADE:

Heat half of the lemonade until almost boiling, then remove from heat.

1. MIX THE GELATIN:

Squeeze the water from the gelatin, then stir it into the hot lemonade until completely dissolved. Once cooled, add the Pimm’s, remaining lemonade, and lemon juice. Pass through a sieve.

1. PREPARE THE FRUIT:

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.

1. FILL THE MOLDS:

Divide the prepared fruit among 6-8 molds, tumblers, or teacups, depending on their capacity. Pour the gelatin mixture over and chill for 2-3 hours until completely set.

1. MAKE THE ORANGE MASCARPONE 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.

1. SERVE:

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.