Pimms and Strawberry Ripple Creams
You can’t go wrong with this super quick dessert for a warm Friday evening supper. They look very elegant served in individual glasses and the flavours just shout ‘Summer!’ As an alternative to meringue, biscotti biscuits are also very nice.
Serves 4
Takes 10 minutes to make
- 50ml Pimm’s
- 3 tbsp caster sugar
- Grated zest of 1 large orange
- 275ml double cream
- 225-250g strawberries, sliced
- 175-200ml strawberry sauce, bought or home-made (see PS)
- 3 individual meringues, bought or home-made, crushed into smallish chunks
- 6 sprigs of mint (optional)
- In a large bowl, stir the caster sugar into the Pimm’s until it starts to dissolve. Add the orange zest and double cream. Whisk (either manually or with an electric hand whisk which is far easier and quicker) until it is thick enough to just hold its shape.
- Take 4 glass dishes, sundae glasses or wine glasses, and randomly layer up the strawberries, Pimm’s cream, strawberry sauce and crumbled meringue, to create a ripple effect. Finish by garnishing with a sprig of mint if using. Keep in the fridge until needed or serve straight away.
PS…
To make your own strawberry sauce, blend together 200g strawberries with about 50g caster or icing sugar (more or less will be needed depending on the sweetness of your strawberries) until you have a smooth puree.
Credits
‘In The Mood For Entertaining’ by Jo Pratt. Published by Michael Joseph, £20.
