Strawberry & Rosé Wine Jellies
Written by: Rachel Phipps
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.
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 La Ruchette Dorée or Mont Rocher Pays D’Oc)
- 10 medium strawberries, quartered