This is a nice refreshing desert I prepared to follow a fish dish. It’s simple to make and best prepared the night before to allow the jelly to set.
Ingredients (serves 4):
12g Leaf gelatine (4x sheets)
700ml Sparkling wine
50g Caster sugar
120g Strawberries, diced
Thick Jersey cream
Chopped mint
1. Soak the gelatine in cold water for a few minutes to soften
2. Pour 200ml of sparkling wine into a saucepan, add the sugar and bring to the boil until the sugar dissolves and remove from the heat
3. Squeeze the gelatine leaves into the wine syrup and stir in the rest of the wine, and continue to stir for c. 5 minutes
4. Divide the diced strawberries into the jelly moulds and pour in the half-cooled jelly and place in the fridge overnight to set
5. Serve with Jersey cream and chopped mint
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