Strawberry Champagne Jellies

Well, not champagne exactly, but some rosé fizz which gives the jelly a lovely sparkle in the mouth.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 4

Ingredients
12 small strawberries
1 x 135 g pack Rowntree's strawberry-flavour jelly
15 fl oz (425 ml) sparkling rosé wine
little icing sugar, to dust

Conversions
Need help with conversions?

Equipment
You will also need 4 x 6 fl oz (175 ml) serving glasses.

This recipe first appeared in You magazine.

Method

First of all de-stalk and cut 8 of the strawberries into quarters, then divide them among four 6 fl oz (175 ml) glasses. Next pour 5 fl oz (150 ml) water into a medium saucepan and bring it up to simmering point.

After that take the pan off the heat and add the jelly (broken into cubes) whisking the mixture very briskly until all the jelly has dissolved, then pour it into a bowl and let it cool.

Next uncork the wine, measure out 15 fl oz (425 ml) and pour it into the jelly. Stir once or twice to blend everything, then pour it gently into the four serving glasses. When the jellies have cooled, chill them (covered with clingfilm) for about 6 hours or until completely set. To serve, dust the remaining four strawberries with a little icing sugar and put one on top of each jelly.

How To Cheat Hero ingredient
1 x 135 g pack Rowntree’s strawberry-flavour jelly

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon