This elegant light dessert made with chilled rose wine and fresh strawberries adds a little theatre to any summer supper party. A metal jelly mould is the easiest to turn the jelly out of and can be bought from any good cook shop or look out for a bargain buy at a car boot sale or charity shop.
For a non-alcoholic version make up the jelly with red grape juice or a diluted luxury fruit cordial, adding sugar to taste.
Serves 6
Preparation time: 30 minutes
Chilling time: 4 hours or overnight
Ingredients
- For the Jelly
- 4 tablespoons cold water
- 3 teaspoons or one envelope of powdered gelatine
- 40 g (1 ½ oz) caster sugar
- 500 ml (17 fl oz) rose wine
- 400 g (14 oz) small strawberries, hulled, sliced
- Mint cream
- 200 ml (7 fl oz) double cream
- 1 tablespoon caster sugar
- 3 tablespoons rose wine
- Small bunch fresh mint, chopped
Method
1) Spoon the water into a small heatproof bowl then sprinkle the gelatine over the top making sure that all the powder is absorbed by the water. Leave to soak for five minutes.
2) Stand the bowl in a saucepan of gently simmering water and heat for a few minutes until the gelatine has dissolved and the water is completely clear. Take the pan off the heat and stir in the sugar. Gradually stir the wine into the gelatine until well mixed then leave to cool.
3) Arrange some of the strawberries in the base of a 1.2 litre (2 pint) jelly mould, pour over just enough of the rose mixture to cover then put the mould in the freezer for 10-15 minutes until just set.
4) Arrange half the remaining strawberries on top, pour half the remaining rose mixture over and chill in the fridge for about 1 hour until just beginning to set. Leave the remaining rose mixture at room temperature. Cover with the remaining strawberries and rose mixture and chill for 3 hours or overnight in the fridge until firmly set.
5) When almost ready to serve, whip the cream until if forms soft swirls, add the sugar then gradually whisk in the wine. Fold in the mint and spoon into a small bowl. To un-mould the jelly, fill a large mixing bowl with hot water from the tap, add the jelly mould, count to 10 then take out of the water. Loosen the top edge of the jelly with wetted fingertips then cover the mould with a serving plate or pedestal dish, turn over holding mould and dish firmly. Jerk to release the jelly then carefully lift off the mould. Serve within 30 minutes of un-moulding with spoonfuls of the cream.
Portion = 6
| Nutrient | Amount per portion |
|---|---|
| Calories (calories) | 286 |
| Protein (grams) | 1.2 |
| Fat (grams) | 18 |
| Saturated fat (grams) | 11.1 |
| Fibre (grams) | 0.7 |
| Carbohydrate (grams) | 17.3 |
