Bring life back into your Wimbledon tea

Strawberry and white chocolate mousse cake
Strawberry and white chocolate mousse cake
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Traditional flavours, with a twist, are the key to bringing life back into your tennis tea.

To help you avoid the pitfalls of bowls of mushy berries and jugs of too-sweet Pimm’s, BBC Good Food’s Jane Hornby has devised the perfect summer recipes to see you through the 2011 Wimbledon Championships.

During those long afternoons and evenings in front of the TV, Jane suggests mixing Pimm’s with ice-cold mint and citrus tea to make a less sweet, but every bit as refreshing, alternative to Pimm’s and lemonade, and making up strawberry-themed desserts that can be served straight from the freezer.

Such tactics will leave you more time for watching Andy Murray and help to keep you cool during the tie-breaks.

Here are some of her recipes to try.

Pimm’s iced tea

(Serves 4-6)

4 tea bags

20g pack mint

100g caster sugar

Juice 2 large oranges, plus slices

To serve:

Juice 2 lemons, plus slices to serve

400ml Pimm’s No 1

A few sliced strawberries and plenty of ice, to serve

Put the tea bags and half the mint into a large jug, then pour over 1.2 litres boiling water from the kettle. Leave to infuse for 10 minutes, then remove the bags and stir in the sugar. Once cool, remove the mint, add the orange juice, lemon juice and Pimm’s, and chill thoroughly. Can be made up to a day ahead. Serve over plenty of ice, with slices of orange, lemon and strawberry, and remaining mint sprigs.

Strawberry and white chocolate mousse cake

(Serves 8-10)

175g digestive biscuits

75g butter, melted

400g white chocolate

400g strawberries

300g tub full-fat soft cheese

200ml double cream

Method: Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

Take out six nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.