This cool, glamorous dessert is the perfect pud to impress your guests. It’s fabulous and light if you’re already feeling full
- 500g (1lb) strawberries, hulled and roughly chopped
- 90g (3oz) caster sugar
- 2tbsp lemon juice
- 11.7g sachet gelatine
- About 500ml (16fl oz) sparkling wine: white or rosé
- Whipped cream, to serve
- Strawberry slices, to serve
Reserve 3-4 strawberries. Roughly chop the remaining strawberries and mix them in a bowl with the caster sugar and lemon juice. Leave the strawberries in the bowl for about 1 hr, stirring occasionally.
Line a sieve with a sheet of damp kitchen paper or muslin. Pour the strawberries into the sieve and leave for the juices to drip through, but don’t be tempted to press the strawberries to extract more liquid as the juice will go cloudy.
Sprinkle the gelatine into 4tbsp water in a small bowl and leave it to soak for a few minutes, then melt it, either in a microwave oven or over a pan of hot water.
Pour the gelatine into the strawberry juice. Slice the reserved strawberries, dip them into the jelly and press them against the sides of the serving glasses, then leave them to set. Pour the rest of the juice into a measuring jug and leave it until it’s beginning to set.
Add the sparkling wine to make the quantity of juice up to 600ml (1 pint). Lightly whisk the mixture with a fork so that it’s slightly frothy and then carefully pour into the serving glasses, pouring slowly so that the strawberry slices remain stuck to the sides.
Place the jellies in the fridge to set. Pipe or spoon a swirl of cream on top of each before serving and decorate with a slice of strawberry if liked.
The jellies will keep in the fridge, without the cream, for up to two days, but don't try to freeze.