THERMOMIX ® RECIPE

1 Pimm's Jelly with Cucumber Sorbet

Recipe's preparation

Pimm's Jelly

1. Place sugar and water in mixing bowl thenbring to the boil 6 min/100°C/speed 1.
2. Add ginger, lemon juice and lemon peel. Transfer to a bowl and leave to infuseand cool,then place in fridge until completely chilled. Once sugar mixture is chilled, add 100 g Pimm's and 50 g gin.
3. Place 100 g of Pimm's mixture into mixing bowl. Heat 5 min/50°C/speed 1. Meanwhile, place gelatine leaves ina bowl of cold water to soak.
4. Squeeze water out of gelatine leaves and add to mixing bowl. Stir 1 min/speed 1 to dissolve.
5. Pour heated Pimm's mixture from mixing bowl back into bowl containing chilled Pimm's mixture then strain through a sieve and pour into serving glasses up to halfway. Retain the liquid left over and set aside. Place serving glasses in the fridge to set.
6. Once jelly has set, place 5 slices of strawberry and some strips of mint in each glass. Fill to the top with remaining jelly liquid and leave to set in the fridge.

Cucumber Sorbet

7. Place sugar in clean mixing bowl and grind 30 sec/speed 10.
8. Add cucumber, ice and lemon juice then crush 30 sec/speed 10.
9. Transfer to a freezer-proofcontainer and place in freezer. Churn sorbet with spatula every 30 minutes to prevent ice crystals forming. Serve a scoop of sorbet with each jelly, and garnish with remaining strawberry slices and mint leaves.