Pimm's syllabub cups
300 g, 250g trimmed, plus a few extra to decorate
Light double cream
4 tablespoon(s), We used Elmlea
0% fat natural Greek yogurt
½ medium, roughly chopped
¼ extra large, diced
- 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.
- 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.
- 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.