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1 Pimm's Jelly with Cucumber Sorbet

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Pimm's Jelly with Cucumber Sorbet

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Ingredients

6 portion(s)

Pimm's Jelly

  • 150 g sugar
  • 350 g water
  • 25 g fresh ginger, grated
  • 20 g lemon juice
  • 1 lemon, thin peel only
  • 100 g Pimm's
  • 50 g gin
  • 7 1/2 geltaine leaves, or sufficient to set 600 g liquid
  • 200 g fresh strawberries, hulled and thinly sliced
  • 1 bunch fresh mint, leaves only, sliced in fine strips

Cucumber sorbet

  • 40 g granulated sugar
  • 225 g cucumber, seeds removed, cut in pieces (5 cm)
  • 225 g Ice Cubes
  • 10 g lemon juice
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  • 6
    4h 35min
    Preparation 4h 35min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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.
    7. 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.
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Tip

You can use basil instead of mint for a slightly different flavour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this for a BBQ last weekend although it was...

    Submitted by Monicatm5 on 27. April 2017 - 09:11.

    I made this for a BBQ last weekend (although it was cold outside). It was gone in a flash. Thanks for sharing!

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