Pimms Mousse & Berry Compote with Pimms Spun Sugar….
July 10, 2014
To celebrate the Wimbledon Finals and Henley Royal Regatta, Heart Kitchen decided to join in the with the theme.........Pimms, so we created an amazing infusion of Pimms into our light mousse, topped it with fresh berries and crowned it with a pimms infused spun sugar heart. Totally delicious, it was like eating a glass of the summer time, its Pimms o'clock!
- Prep: 15 mins
- Yields: 6 Party size
This recipe needs infusing overnight and about 4 hours chilling time.
1. In a saucepan add cream, pimms, cucumber, ginger, mint and zest, bring to a gentle boil, remove from the heat allowing to cool, place in a jug, cover and refrigerate overnight.
2. In a bowl put 50ml of cold water and powdered gelatine and leave to soak for 5 minutes.
3. Strain the cream taste and adjust, placing a quarter of the cream in a sauce pan with the icing sugar and simmer until warm. Add the gelatine and stir over a low heat for 5 minutes.
4. Place the remaining cream in a bowl and whisk until soft peaks, gradually fold in the cream/gelatine mixture.
5. Transfer the mixture to individual glasses. Place in the fridge for 4 hours or until set.
6. Puree the berries with a squeeze of lemon and icing sugar, spoon a layer over the set mousse.
To make the spun pimms infused sugar.
In a small saucepan add the sugar, heat and do not stir, add the pimms infused liquid to the sugar a little at a time, using a thermometer bring the mixture up to 180c, stirring occasionally, pour or drizzle out onto non-stick parchment paper making swirls, hearts, spinning, really what ever takes your fancy. Allow to cool the gently remove the spun sugar from the paper and adorn the tops of the lovely pimms desserts. To serve finish with a sprig of fresh mint and a dusting of icing sugar. Game Set And Match to Heart Kitchen.......