Ingredients

Method

• 6 gelatine leaves
• 3 cups pink Champagne or sparkling wine
• 1/2 cup rose-water
• 2/3 cups icing sugar
• 6 cardamom pods, crushed, husks discarded
• Sunflower oil to grease
• 100 g strawberries, sliced
• 2 T basil or sabja seeds, soaked in water

Method

Ingredients

For 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.