This post is sponsored by Pimm's
Let’s be real, it’s so hot in London at the moment that there is no way I want to spend hours and hours in the kitchen baking, this is the time a simple quick dessert is called for. You really can’t get much more British than serving a trifle made with strawberries and Pimm’s, served in the middle of Wimbledon, it’s just a perfect dessert for the season. With the tennis finally underway this is a great dish because it’s made in advance, so if you (like my mum does every year) have friends coming round to watch the finals then this might be the perfect dish to serve to celebrate the winners. For the jelly I have used apple juice as its flavour pairs really well with other things, so in this case without overpowering the Pimm’s. If you want to add another layer of flavour you can also use apple and elderflower juice which is another delightful British summer flavour, that happens to also go wonderfully with Pimm’s.
Makes 6
Pimm’s Jelly
550ml apple juice
50ml lemon juice
150ml Pimm’s
65g caster sugar
6 sheets gelatine
10 mint leaves
150g strawberries, quartered
2 small oranges, segmented
Fresh Ginger Custard
500ml whole milk
1 thumb sized piece of stem ginger, sliced
2 large eggs
4 large egg yolks
200g caster sugar
20g cornflour
To Finish
300ml double cream
60g amaretti
To make the jelly, place the gelatine sheets into ice cold water and set aside for 10 minutes.
Place the apple juice, lemon juice, Pimm’s, sugar and mint leaves into a saucepan and place over medium heat and heat until steaming, remove from the heat and remove and discard the mint. Stir in the gelatine until dissolved then set aside until room temperature. Divide the fruit between 6 glasses and pour over the gelatine. Set the jellies into the fridge for a few hours until set.
Meanwhile make the custard, place the milk into a saucepan with half the sugar and the sliced ginger. Place over medium heat and bring to a simmer. Set aside and infuse for an hour.
Remove the ginger and place the milk back on the heat and bring to a simmer. Meanwhile place the eggs, yolks, the remaining sugar and cornflour and whisk to combine. Remove the milk from the heat pour over the egg mixture, whisking to combine. Pour the custard back over the heat and whisk constantly until thickened, pour immediately into a bowl and mix in the vanilla. Press a piece of clingfilm onto the surface of the custard and refrigerate until the jellies have set.
To assemble place a few amaretti on top of each jelly and top with custard. Place back into the fridge for at least an hour before serving (this will soften the amaretti, making it more like a traditional trifle texture). To serve top with a little lightly whipped cream, a few extra berries and if you have any of the syrup left from last weeks recipe a little drizzle of that too.