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    Pimm's Jelly

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    Pimm's Jelly

    "When dining at the Mildmay Restaurant at Glyndebourne on a summer evening last year, I had a wonderful Pimm's Jelly," writes Inge Wolfe by email. "It was amazingly fresh and light. Please find out how it was made." Glyndebourne caterers Letheby and Christopher obliged.

    • Preparation time: 30 minutes
    • Total time: 30 minutes, plus cooling and chilling 30 minutes

    Serves: 6


    • 750ml water
    • 11 leaves gelatine
    • 150g caster sugar
    • 250ml Pimm's No 1 Cup
    • 3 medium oranges
    • ¼ cucumber, diced
    • 18 mint leaves
    • 200g mixed fruit such as strawberries and redcurrants


    1. Put 6 tbsp of the water in a dish, add the gelatine and leave to soak. Put the remaining water and the sugar in a pan and heat gently until the sugar has dissolved. Remove from the heat, add the soaked gelatine leaves and liquid and leave to melt.
    2. When the gelatine is completely melted, stir the mix well then strain into a bowl. Add the Pimm's. Leave to cool to room temperature.
    3. Meanwhile, slice the skin and pith away from the oranges. Cut the orange segments out from between the membranes and dice the flesh.
    4. Half-fill 6 glasses or dishes of about 300ml capacity with the Pimms mixture. Add half the orange and cucumber dice. Put the glasses in the fridge for 1 1/2 hours to begin setting the jelly, then pour on the remaining Pimm's mixture. Add the rest of the orange and cucumber dice and 3 mint leaves to each glass. Allow to set completely in the fridge (about 3 hours). Serve with the fruit.

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