Sweet Eve Strawberry & Pimm’s Jellies
Cooking time: 25 minutes
- 125g caster sugar
- The zest and juice from a lemon
- The zest from a small orange
- 200ml Pimm’s
- 4 small gelatine leaves
- 250g Sweet Eve Strawberries
- 250ml fresh cream for serving
- Extra strawberries for decoration
- 400ml water
Put the water, sugar, lemon and orange zests and juices into a saucepan, bring to the boil and simmer gently for 3 minutes. Remove from the heat and leave to infuse for 30 minutes, then strain through a sieve.
Soak the gelatine leaves in cold water for about 3 minutes until soft, then squeeze out the excess water. Set aside on a saucer.
Bring the strained liquid to the boil, add the moist gelatine and stir until dissolved. Add the Pimm’s.
Chop the Sweet Eve strawberries into small pieces and place into 4 serving teacups or glasses. Pour the liquid on top. Clingfilm and refrigerate for 2 hours, or overnight.
Once set, serve the jellies with fresh cream and extra Sweet Eve strawberries.