Pimm's cup jellies

As a grand finale to a picnic or BBQ party, choose this summery British staple for a refreshing, fruity dessert that all the adults will enjoy!

As a grand finale to a picnic or BBQ party, choose this summery British staple for a refreshing, fruity dessert that all the adults will enjoy!

Pimm’s cup jellies

Ingredients:

  • 1 1/2 cups Pimm’s No. 1 Cup  liqueur, divided
  • 2 7-g pkg gelatin powder
  • 1/4 cup lemon juice
  • 3  1/4 cups  lemon-lime soda (2 cans)
  • 284-mL can mandarin orange segments, drained
  • 1 mini cucumber, diced
  • 1 cup sliced small strawberries
  • 2 tbsp small mint leaves

Method:

Boil 3/4 cup Pimm’s in a small saucepan set over medium-high. Remove from heat. Whisk in gelatin until dissolved. Scrape into a large measuring cup. Stir in remaining 3/4 cup Pimm’s and lemon juice, then add lemon-lime soda, pouring down side of the cup so it does not foam.

Divide fruit among 6 250-mL glasses or jars. Pour in Pimm’s mixture. Sprinkle with mint. Refrigerate until set, 4 hours.

Prep 20 min | Total 25 min PLUS chilling time
Serves 6 | Per serving 138 calories,  3g protein, 19g carbs, 1 g fibre, 23 mg sodium. Good source of vitamin C.

Courtesy Claire Tansey

www.chatelaine.com

@chatelaine

@tanseyclaire

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.