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

You may also be interested in…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

Recipe

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Read more…

Recipe

Blackberry & almond crumble tray bake

A fruity treat for National Baking Week (16-22 October)

Read more…

Recipe

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Read more…

View the archive