Pimm’s Petit Gateau by Maxine Scheckter

Pastry Chef & Owner, Sugar Flour

There’s nothing quite as reminiscent of a British summer as a glass of Pimm’s filled with vibrant summer fruits. This gâteau captures the essence of those summers in London. Light and fresh, it’s the perfect ending to a meal.

Yield: 16 servings

Lemon Cake

• 30 g unsalted butter, melted
• 50 g granulated sugar
• Zest of 1 lemon
• 1 large egg
• 20 g canola oil (or other neutral-flavored oil)
• 20 g fresh lemon juice
• ¼ tsp vanilla bean paste
• 50 g all-purpose flour (or gluten-free if preferred)
• ½ tsp baking powder

1. Preheat the oven to 170°C  (340°F
2. Line a 16 x 26 cm (6 x 10-inch) brownie tin with baking paper.
3. In a medium bowl, whisk the melted butter, sugar and lemon zest until well combined.
4. Add the egg, followed  by the oil, lemon juice and vanilla paste.  Whisk until smooth.
5. Sift in the flour and baking powder, and gently whisk until the batter is fully combined.
6. Pour the batter into the prepared tin, smoothing the surface with a palette knife.
7. Bake for 8–10  minutes or until the cake is just set and springs back when  lightly touched.
8. Remove from the oven and let cool completely while preparing the mousse.

Pimm’s Mousse

• 1½ sheets gelatin
• 50 g freshly squeezed orange juice, divided
• 40 g freshly squeezed lemon juice
• 20 g Pimm’s No. 1 Cup
• 100 g heavy cream
• 1 large egg white
• 45 g granulated sugar

1. Soak the gelatin sheets in cold water until softened.
2. Drain and place in a small saucepan with 25 g of the orange juice.
3. Heat over low heat,  stirring, until the gelatin fully dissolves.
4. Remove from heat and whisk in the remaining  orange juice, lemon juice and Pimm’s.
5. Let cool to room temperature.
6. In a clean bowl, whip the cream to soft peaks. Set aside.
7. In a bain-marie, whisk the egg white and sugar until the mixture reaches 75°C (167°F) or feels hot to the touch.
8. Remove from the heat and continue whisking with an electric  mixer until the meringue holds stiff peaks.
9. Fold the gelatin mixture into the meringue, then  gently fold in the whipped cream until combined.
10. Pour the mousse over the cooled  lemon cake. Spread  evenly with a palette knife.
11. Freeze  overnight or until firm.

Pimm’s Gel

• 1½ sheets gelatin
• 10 g granulated sugar
• 1 tsp pectin
• 50 g Pimm’s No. 1 Cup
• 100 g lemonade
• 30 g freshly squeezed lemon juice

1. Soak the gelatin sheets in cold water until softened. Drain and set aside.
2. In a small bowl, whisk together the sugar and pectin.
3. In a saucepan, bring the Pimm’s, lemonade and lemon juice to a boil. Whisk in the pectin-sugar mixture.
4. Continue boiling for 1 minute, whisking constantly. Remove from heat and stir in the gelatin until dissolved.
5. Cool to room temperature, then  pour over the frozen  mousse layer. Spread  evenly.
6. Freeze  for at least 1 hour or until solid.

Portioning

1. Using a sharp knife, portion the gâteau into 16 rectangles, 2.75 inches x 1.25 inches (7 cm x 3 cm).
2. Keep frozen  and defrost before assembly.

Assembly

• 250 g fresh strawberries
• 1 orange
• 1 blood orange or grapefruit
• ¼ telegraph cucumber
• 1 small bunch of fresh basil

1. Cut the strawberries into eighths.
2. Segment the citrus fruits.
3. Use a vegetable peeler  to create thin ribbons  of cucumber.
4. Arrange the fruits and cucumber ribbons decoratively on top of each portion.
5. Garnish with fresh basil leaves.
6. Serve immediately.

Photos by Amber-Jayne Bain

(This article appeared in the Spring 2025 issue of Pastry Arts Magazine)