OK, so I know what you’re thinking, but jelly (or jello, for my friends on the other side of the pond) is definitely NOT just for kids; especially not this one! Made with fresh fruit, Pimms and prosecco, it’s the perfect dessert to eat outside, in the sunshine, watching Wimbledon . Weather you’re a tennis fan or not, the fact that life is slowly getting back to normal and sports events are happening again needs to be celebrated, and this classy, alcoholic dessert, in my opinion, is the perfect way.
You can serve this jelly in bowls on it’s own, or with the traditional cream or ice cream, but I like to serve mine a little differently – in a prosecco glass, topped up with a generous helping of prosecco. The flavour of the Pimms jelly, fruit and prosecco all together is amazing, like a Pimms Royale cocktail, and it really puts a luxurious, elegant twist on a retro dessert. Some people like to sip their prosecco first, then eat the jelly, but I like to dive straight in, getting spoonful’s of jelly, fruit and prosecco on each bite.
This dessert is really easy, and the actual cooking time is minimal, you just have to be patient while it sets in the fridge. I’ve used vegan gelatine powder for this recipe. If you decide to use sheets of gelatine, just check the cooking instructions on the packet before you start, as you may need to soak them first, or cook them a little differently.
Ready in 1hr 15mins (15mins make, 1 hr chill) – Serves 4.
Ingredients:
- 50g of caster sugar
- 300mls of fizzy lemonade
- A small sprig of mint
- A 6.5g pack of vegetarian gelatine powder
- 150mls of Pimms Number 1
- Fresh strawberries, and any other fruit you like, washed, patted dry and cut into bite-sized pieces. (I’ve used blueberries)
- 1 bottle of prosecco.
Method:
- Put the sugar, lemonade, mint and gelatine in a cold pan, and stir until dissolved.
- Once all the gelatine and sugar has dissolved, put the heat on, and bring the mixture to the boil.
- Boil for a few seconds, then turn the heat off and stir in the Pimms.
- Drop a handful of fruit into the bottom of 4 glasses, remove the mint, and pour the jelly mix on top. Only half fill the glasses, you need to leave room for the prosecco.
- Chill in the fridge for 20mins, then carefully use the back of a spoon to push some of the fruit pieces down in the jelly, to make sure they’re not all floating at the top, and chill for another 40mins.
- To serve, pour a generous helping of prosecco on top of the jelly.
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