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
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CCW
Dark Chocolate Round Cups
Weight 3.5g, Diameter 28mm, Height 15mm
SCS430A
Rich, round cups Dark chocolate cups are a fantastic way to showcase your creative design skills whilst utilising the r...
Out of stock - No ETA
Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
In-stock: 19
Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA118
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
In-stock: 66
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 78
Stewart & Arnold
Stewart & Arnold, British Milk Chocolate
Buttons; Minimum Cocoa Solids 35%
SCC1894
A fabulous UK-made milk chocolate, created using a blend of 35% min cocoa solids, premium fresh milk from British farmer...
In-stock: 25
Stewart & Arnold
Stewart & Arnold, British Milk Chocolate
Buttons; Minimum Cocoa Solids 35%
SCC1894
A fabulous UK-made milk chocolate, created using a blend of 35% min cocoa solids, premium fresh milk from British farmer...
In-stock: 25