Pimm’s cup jelly.Hudson Hayden/The Globe and Mail
A three-step process (and the addition of green food colouring to a cucumber layer) gives this cocktail its bright, striped look.
Servings: 11 2-oz jellies
For the Pimm’s jelly
5 oz Pimm’s
5¾ oz ginger ale
1-2/3 oz sugar syrup
1-2/3 oz lemon juice
2½ oz water
10 strawberries, thinly sliced
10 sheets gelatin
For the cucumber jelly
½ cucumber, finely grated
1 oz lemon juice
1 oz sugar syrup
Green food colouring (optional)
2 sheets gelatin
Method
In a bowl, combine all the ingredients for the Pimm’s jelly except the gelatin. Allow to sit for 1 hour, then strain to remove strawber-ries. Cut gelatin sheets into quarters. Cover with some of the Pimm’s mixture and allow to soak for at least 10 minutes in a heat-proof bowl.
Over a bain-marie of sim-mering water, heat gelatin, stirring occasionally, until dissolved. Add remaining Pimm’s mixture and stir. Divide a third of the mixture among cone-shaped moulds and chill to set, about 1 hour. Set remaining mixture aside.
Prepare cucumber jelly by squeezing grated cucumber in a piece of cheesecloth to extract 3 oz of juice into a heatproof bowl. Add re-maining liquids and a small amount of food colouring if desired.
Cut gelatin into quarters. Cover in liquid and soak for at least 10 minutes. Over a bain-marie of simmering water, dissolve gelatin then combine with remaining cucumber mixture. Divide equally among moulds, pouring over Pimm’s jelly. Chill to set, about 1 hour.
When set, divide remaining Pimm’s mixture between the moulds, reheating it gently over simmering water if necessary. Chill for 4 hours or overnight. Unmould and serve.