Jelly isn't just for the kids. This posh version uses fresh strawberries and chilled rosé wine, served with a delicate mint cream - definitely a dessert for the grown-ups
Ingredients
- 4 tbsp cold water
- 3 tsp or one envelope of powdered gelatine
- 40g caster sugar
- 500 ml rosé wine
- 400g small strawberries, hulled, sliced
For the mint cream:
- 200 ml double cream
- 1 tbsp caster sugar
- 3 tbsp rose wine
- Small bunch fresh mint, chopped
WEIGHT CONVERTER
Method
- 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 5 minutes.
- 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.
- 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.
- Arrange half the remaining strawberries on top, pour half the remaining rosé mixture over and chill in the fridge for about 1 hour until just beginning to set. Leave the remaining rosé mixture at room temperature. Cover with the remaining strawberries and rosé mixture and chill for 3 hours or overnight in the fridge until firmly set.
- 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 unmould 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 removing the jelly from the moud and serve with spoonfuls of the cream.
Top Tip for making Grown-up strawberry jelly
For a non-alcoholic version make up the jelly with red grape juice or a diluted fruit cordial, adding sugar to taste.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
These pumpkin-shaped pizza pockets are the perfect Halloween-themed snack - and you only need 4 ingredients to make them
4 ingredients and 20 minutes to make these pumpkin-shaped pizza pockets - just in time for Halloween!
By Ellie Hutchings Published