Pimm’s & Lemonade is probably the most famous and most popular cocktail of Britain. Its main ingredient is a liqueur called Pimm’s No. 1, which recipe is unchanged – and still kept secret – since 1823, when James Pimm invented and served it as medicine for digestion problems. Pimm’s No. 1 is made with gin, but several other variations exist, like No. 3, which is made with brandy, or No. 6, which is based on vodka. Pimm’s & Lemonade is served in almost every English pub. According to taste it’s usually prepared either with lemonade or with ginger ale. Due to its fresh ingredients – such as strawberries, mint, cucumber, lemon, lime and orange – it is a perfect summer cocktail. While I was thinking about how this combination of ingredients might have developed into the final cocktail, I also thought about transforming Pimm’s & Lemonade (or to be exact in this case: Pimm’s & Ginger Ale) into a plated dessert. After planning each element thoroughly, I ended up with this colorful and extremely refreshing summer dessert.
I submitted this starter and the following two recipes to the 2011 ZEITmagazin cooking competition. The topic of the call was to create a meatless menu, though not strictly vegetarian, because fish was still allowed. While thinking about what to submit, I had the idea to tighten the limitations and create each dish using only one single color. There are plenty of ingredients available during spring and summer, so I thought, it’s a realistic and solvable task. The dish below was the starter for the competition, consisting only green ingredients.