Blackcurrant and raspberry jelly with pimms water ice and double cream

Mike Robinson combines classic summer flavours, from Pimms to soft fruit, to create a sophisticated, refreshing dessert
By Mike Robinson
Blackcurrant and raspberry jelly with pimms water ice and double cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus cooling and setting
  • Effort: medium



  • 8 leaves of gelatine
  • 200 g blackcurrants
  • 300 ml water
  • 100 g sugar
  • 100 g raspberries
  • 8 mint leaves, finely chopped, to garnish

For the Pimms water ice:

  • 200 ml cold sugar syrup, (made from 50% water to 50% sugar)
  • 150 ml pimms
  • grated zest and juice of 1 lemons
  • grated zest and juice of 1 oranges
  • 8 mint leaves, shredded


1. First make the jelly. Soak the gelatine leaves in a little water.2. Meanwhile, place the blackcurrants, water and sugar in a saucepan and simmer gently for 15 minutes.3. Strain the blackcurrants through a sieve and retain the hot liquid, discarding the blackcurrant pulp.4. Add the soaked gelatine leaves to the hot blackcurrant liquid, stirring well until dissolved, and allow to cool.5. Add the raspberries and pour into 4 small, lightly oiled moulds. Pack the raspberries in well or they will float to the top.6. Leave the jellies in the refrigerator for at least 6 hours to set.7. Meanwhile, make the Pimms water ice. Mix together the sugar stock syrup, Pimms, lemon zest and juice, orange zest and juice and Pimms.8. Churn the Pimms mixture in an ice cream maker until the mixture thickens into a sorbet. Store in a freezer-proof container.9. To serve, turn out the jellies onto 4 serving plates. Surround each jelly with small quenelles of the Pimms water ice. Pour double cream over the jellies and garnish with the chopped mint.

Rate This Recipe