Strawberry & Rosé Wine Jellies
Written by: Rachel Phipps
These light and summery Strawberry & Rosé Wine Jellies are the ultimate make-ahead dessert made with juicy Kentish strawberries and crisp French rosé wine, simply sweetened with a little sugar, and set with leaf gelatine.
If you don’t have enough glasses (though they look great in a mismatch of styles) you can make this jelly to serve at the table in one big, shallow serving dish - this way, you might also want to pack in a few more strawberry pieces on top!
Instructions
Soak the gelatine sheets in a bowl of cold water, adding the sheets one at a time to help prevent them sticking together.
Combine the sugar with 140ml of water in a medium saucepan set over a medium heat. Stir until the sugar has just dissolved, and remove from the heat.
Once the syrup is the temperature of bath water - too hot and the gelatine won’t set properly, too cold and it won’t dissolve properly - one by one squeeze any excess water from the gelatine sheets and whisk them into the syrup. If the mixture has got too cold and there are a few gelatine lumps set the pan over a low heat, whisking all the time, and removing the pan from the heat the moment the lumps have disappeared.
Stir in the wine, and divide the jelly mix between four glasses, topping each glass with quartered strawberries.
Leave the jellies to set in the fridge for at least 6 hours, or until set.
Ingredients
Available in store
- 5 leaf gelatine sheets (gold grade, 200 bloom)
- 100g white caster sugar
- 500ml rosé wine (something crisp with just a little bit of fruitiness like our Piquepoul Rosé)
- 10 medium strawberries, quartered