Ingredients

  • 600g roughly chopped strawberries
  • 100g caster sugar
  • Juice of ½ lime
  • 2 sprigs of fresh mint
  • 8 sheets of (vegetarian) leaf gelatine, softened in water
  • 750ml elderflower cordial or bubbly
  • 2 tbsp Pimms

Method

  1. Put the strawberries, mint, lime juice and sugar into a bowl over a pan of gently simmering water.
  2. Cover with cling-film and leave for 30-40 minutes. Keep an eye on the water level, topping up if needed.
  3. Strain the strawberry jus through a muslin into a clean pan. Place the pan on the heat and bring to the boil, then remove from the heat.
  4. Squeeze any excess water from the gelatine sheets and whisk into the hot strawberry mixture.
  5. Allow to cool before adding the elderflower and Pimms.
  6. Pour into moulds and chill until completely set for at least four hours, or leave in the fridge overnight. 
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 26 April 2014

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