Pimm's syllabub cups
6
Points®
Total time: 4 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Nothing says summer quite like Pimm’s, so this dessert has got to be the ultimate summer treat: strawberries steeped in Pimm’s and swirled through smooth yogurt
Ingredients
Strawberries
300 g, 250g trimmed, plus a few extra to decorate
Pimms
75 ml
Caster Sugar
2 tablespoon(s)
Light double cream
4 tablespoon(s), We used Elmlea
0% fat natural Greek yogurt
400 g
Orange
½ medium, roughly chopped
Cucumber
¼ individual, extra large, diced
Mint, Fresh
2 sprig(s)
Instructions
1
Put the halved or quartered strawberries in a bowl, pour over the Pimm’s and stir in the caster sugar until combined. Set aside to macerate for at least 4 hours, or overnight.
2
Whisk the cream alternative until thickened slightly, then add the yogurt and whisk to combine. Spoon the macerated strawberries and most of the Pimm’s soaking liquid into the yogurt mixture and gently stir to combine.
3
Spoon the syllabub mixture into 4 serving glasses and top with the diced orange, cucumber and strawberries. Chill for at least 15 minutes, then serve decorated with the mint and drizzled with the reserved Pimm’s soaking liquid.
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