Pimm's & Lemonade

Ingredients

150g UHT Cream (SCM280P)
15g Glucose (SCA118)
15g Invert Sugar (SCA107)
225g Stewart & Arnold Milk Chocolate (SCC1894)
30g Butter
Q.S. Lemon Juice
Q.S. Lemon Zest
150g Lemonade
50g Pimm’s
12g Vegetable Gelatine
Q.S. Diced Strawberries
Q.S. Fresh Mint Leaves
Q.S. Lemon Zest
Q.S. Orange Zest
Round Cups; Dark Chocolate (SCS430A)

Method

Fit for a Queen!

In April/May of 2022, we partnered with Stewart & Arnold to host a chocolatiering competition for the Platinum Jubilee. And here’s an entry from our winner!

This Pimm’s & Lemonade concept was imagined by the lovely Deborah Symon, a self-taught home chocolatier from East Hampshire.

Deborah envisioned a juicy, fizzy, truly Pimm's concoction encased in a dark chocolate cup, inspired by the joy and celebration of British summertime - we think her concept evokes just that!

Pimm's & Lemonade Jelly

1. Bring the lemonade, pimm's & vegetable gelatine to the boil.

2. Once boiling, remove from the heat, cool slightly and add the diced strawberries, mint leaves and zests.

Lemon Ganache

1. Bring the cream, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender. Add the lemon juice and zest.

4. Cool to 35*C before using in the moulds.

Composition

1. Fill the chocolate cups 3/4's full with lemon ganache.

2. Once set, pour the jelly evenly on top.

3. Allow to set, decant and serve.

Approximate costs

£8.10

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe