Tag Archives: Cream

Pimms Jelly (Jello!) Sundaes

The following post is not my own creation, however it has certainly sparked some interesting recipe ideas in my boyfriend.

I felt the need to re-blog it¬†because it looks delicious, is a pretty unique dessert style drink and a great option for Summer! ūüôā

Just so all my readers understand, in England ‘Jelly’ is what Americans call ‘Jello’, and what Americans refer to as ‘Jelly’ (like in a peanut butter & jelly sandwich) is what the British would call ‘Jam’.

The title of this post is ‘Jelly Sundaes’, however the original writer Hayley is in fact referring to the British sense of the word…I do hope that helps avoid any confusion!

                             British                     American

Jelly          =          Jello

Jam           =          Jelly

 

You will notice a number of British words like ‘a bit’ and ‘dollop’ in this post, which is one of the reasons I like it so much. Living in Los Angeles as a Brit can make me miss the little things sometimes. Check out the blog this post is taken from by clicking here.

Enjoy!

Pimms Jelly Sundaes

POSTED ON 23/07/2012 BY 

 

I realise that the past few recipes I’ve uploaded have been alcohol based. This is not because my diet consists of booze, honest! After making my Mailbu and pineapple jellies, my Pimms infused mind conjured up a creation in my head, and the Pimms Jelly Sundae was born!

These are refreshing, delicious, fat-free summer desserts, perfect for barbecues. They’re so different, and taste as gorgeous as they look. They’re also easy, and take minutes to make, so are great for dinner parties too. Have I said enough?! Okay, one more perk is the fact that it involves Pimms for crying out loud!

Serves 5

Ingredients

  • 1 pack of lemon jelly
  • 3/4 pt of lemonade
  • Pimms
  • 5 large strawberries, or 10 small ones
  • 10 grapes
  • a handful of blueberries
  • 1 orange
  • Mint

Make up your lemon jelly by using 1/4 pt of boiling water, and 3/4 pt of lemonade.

Image

While the jelly is cooling, wash and prepare your fruit, and divide it between individual glasses.

Now it’s time for the main event…All hail Pimms!

Add a one cap and a drop more of Pimms to the fruit…

then add your fizzy jelly.

Now your jelly, Pimms, and fruit need to be acquainted with each other, so use the sprigs of mint to give it a stir, then leave the mint in the jelly for about 30 ‚Äď 60 seconds.

Now they’re ready for the fridge. If your fridge is rubbish like my mum’s, you’ll need these to set for a good seven or eight hours, if it’s fierce like my one at uni was, five hours should do it.

Ta-Dah! Summer in a glass.

Garnish with mint, and serve.

If you fancy making this a bit naughty, serve with a dollop of creamy vanilla ice cream.

Now that’s more like it.

A  perfect dessert to give to your in-laws/boss/anyone you want to like you, because once they’ve tasted this, they’ll be wanting to see you a lot more!

Feel free to use different fruit, but not kiwi, papaya or fresh pineapple (tinned is fine), as the water molecules in these fruits prevent the jelly from setting, and will result in wasting Pimms.

Summer is finally here, Britain (for now)!

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Drink of the Week

Ramos Gin Fizz (AKA New Orleans Fizz)

  • 2 oz Old Tom Gin
  • 1/2 tbl spoon fine sugar
  • 3/4 oz Lemon juice
  • 2 drops Orange Blossom Water

Shake in a mixing glass half full with ice, then add:

  • 1 oz Whipping/Heavy Cream
  • 1 Egg White

Shake continuously for a long time then strain in to a Fizz glass (no ice) and top with Club soda (or Soda from a siphon)

Garnish: Orange Slice (optional)

This will be my last post before flying to New Orleans on Wednesday for my second year of Tales of the Cocktail. ¬†I will attempt to “Blog as I go” at Tales this year, however back-to-back seminars, tastings and multiple parties will make “writing time” difficult to come by, but oh how i’ll try. ¬†It seems appropriate to put up another NOLA classic to mark the start of TOTC tomorrow, and this stands out as one of my all time favorites. As some of you may recall I wrote about a punch my boyfriend made a while back that was based off the above recipe. (see here)

Henry C. Ramos is said to have invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans. Although, there is some suggestion that the drink already existed under the name New Orleans Fizz. ¬†One thing I know for sure is that this is one of the city’s most famous cocktails. It is still a popular choice during trips to French Quarter although it is said that during the carnival of 1915, 32 staff were on at once at Imperial Cabinet Saloon, just to shake drinks in order to keep up with the high demand. It had a long mixing time (12 minutes) which made it a very time consuming cocktail to produce. ¬†A Fizz is a genre of drink, named because recipes had bartenders ‘charge’ the drinks with soda from a soda siphon, although nowadays using a bottle of club soda to top it off is¬†sufficient.

The above¬†recipe is a bit of a mix. ¬†I took the main ingredients from the recipe written in¬†‘Modern American Drinks- How to mix and serve all kinds of cups and drinks’¬†by¬†George J. Kappeler,¬†copyright 1895, however egg white and orange blossom water were added in much later recipes.

Actual recipe from ‘Modern American Drinks’ 1895

I personally love the fluffiness of drinks with egg white so I feel I have to put a recipe that includes those ingredients.  The drink itself is creamy, sour and sweet. With the addition of orange blossom water it tastes almost like an orange cream soda. Very tasty.

I will definitely be ordering one when in NOLA, and i’ll let everyone know how it tastes! Be sure to follow my twitter @TheFussyOne1 and Instagram @TheFussyOne for live feeds throughout the trip.

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Drink of the Week

Brandy Alexander

1oz Brandy
1oz Crème de cacao 
1oz Cream (Heavy cream)

Garnish: Grated nutmeg on top

Shake in ice and strain in to a Cocktail glass

 

This coming week-end is Easter Sunday so I thought it would be fun to put up a chocolate inspired drink.  This is a delicious dessert drink that tastes creamy, strong and yes, chocolatey. The nutmeg garnish is optional, but gives a nice aroma.

The Brandy Alexander is a variation of an earlier drink called simply ‘Alexander’, the difference being Gin instead of Brandy. ¬†¬†Both versions are classics that date back to the early 20th Century and are a great alternative to offer someone who would usually order a ‘Chocolate Martini’.

The recipe calls for Creme de Cacao, which for those of you who haven’t had it, is a chocolate flavored¬†liqueur. ¬†Marie Brizard Creme de Cocoa Brown is the one I would personally recommend, and using a premium Brandy will help this drink tastes its best too.

Don’t wait on the Easter bunny if you want to indulge in some chocolatey goodness this week-end, instead go order yourself this yummy after dinner drink or use the recipe above to make it at home.

Happy Easter and Passover everyone!

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Filed under Drink of the Week