Sorbet recipes
Fish recipes
20 minutes
Citrusy seafood salad
Home-made lemonade
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Salt-and-pepper squid with summer salsa
Smoked chicken, celery and potato patties
Cooking with
5 minutes
Rose and pink sparkling wine jelly
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6
Easy
20 minutes, plus hourly layer setting
5 minutesFor our simple slideshow on how to make rose and pink sparkling wine jelly, click the link: Rose and pink sparkling wine jelly
Soften the gelatine leaves in cool water for about 5 minutes, before removing and squeezing out any excess water.
Place the sparkling wine, rose-water, icing sugar and cardamom seeds in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine leaves, stirring to dissolve.
Lightly grease a 20 cm round jelly mould with a little sunflower oil, wiping out any excess oil with kitchen paper.
Sieve the jelly mixture and pour into the mould to fill about a quarter of the way.
Place on a tray and chill for an hour before removing and layering with a quarter of the strawberries and pouring over another quarter of the jelly mixture. Repeat with the remaining strawberries and jelly mixture.
Refrigerate for 8 hours or overnight.
Remove from the fridge and briefly dip the bottom of the mould into warm water before wrapping in a warm, damp cloth to help loosen the jelly from the mould. Carefully run a blunt knife around the edges and turn out onto a plate.
This may take some time, but keep jiggling the jelly carefully and warming the bottom of the mould with a warm cloth.
Generously spoon over the soaked basil or sabja seeds and serve immediately.
Cook's note: for a special occasion and for refined flavour, use Methode Cap Classique or real French Champagne in stead of the sparkling wine.