Guests will love these delightful Pimms-laced jellies topped off with macerated strawberries and meringue-crusted ice-cream ‘snowballs’.
Ingredients
Macerated strawberries
Method
1.Place strawberries, sugar and Pimm’s in a large heatproof bowl. Cover tightly with two layers of plastic wrap. Place bowl over a large saucepan of simmering water; heat for 40 minutes.
2.Place a large fine sieve over a large jug or bowl; strain strawberry mixture through sieve. Allow it to drip; don’t press the mixture down as this will make the liquid cloudy.
3.Heat ⅔ cup (160ml) water in a small saucepan until simmering. Remove from the heat. Meanwhile, place gelatine leaves in a bowl of cold water for 5 minutes. Squeeze excess water from gelatine leaves; add to pan of hot water. Stir to dissolve gelatine. Add gelatine mixture to strawberry liquid; stir well to combine. Divide jelly among six 1¼-cup (310ml) glasses. Refrigerate, covered, for at least 4 hours or overnight until set.
4.Place a metal tray in the freezer. Scoop six small ice-cream balls. Place crushed meringue in a shallow bowl; roll ice-cream balls to coat in meringue. Place on metal tray. Cover; freeze until required.
5.Make macerated strawberries. Combine ingredients in a bowl; stand for 10 minutes.
6.Spoon macerated strawberries over jellies; top with a snow ball. Sprinkle with crushed pink peppercorns, if using.
If you have the time, the strawberries in step 1 can be kept at a warm room temperature for 2 hours, instead of heating. Strawberries remaining in the sieve can be added to smoothies or drinks or pureed to add to fruit sauces.
do-ahead Jellies can be made a day ahead. Snow balls can be prepared up to 4 hours in advance. The strawberries for the macerated strawberries can be sliced 4 hours ahead;
add sugar and juice 10 minutes before serving.
Note
