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Strawberry, prosecco and rosewater jellies
- Alexina Anatole
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Serves 4 - 5
Easy
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Combining rosewater with strawberries to maximise the fruit's floral character, these dinner party worthy jellies are surprisingly easy to make
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This strawberry, prosecco and rosewater jellies recipe is the 10th in olive talent resident Alexina Anatole's new video series, One Good Thing, where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her watermelon, lime and feta checkerboard salad, confit leeks vinaigrette and whipped ricotta with dukkah and fried herbs.
"Strawberries and rosewater share flavour compounds, which means the floral note amplifies rather than competes — the strawberries end up tasting more intensely of themselves. Serve these at a dinner party and nobody will believe how straightforward they were to make."
Chef's tip:
- Use four or five 200ml dariole moulds, rinsed out and tapped to remove excess water
Strawberry, prosecco and rosewater jellies recipe
Ingredients
-
4 platinum-strength gelatine leaves
-
400g strawberries
hulled
-
200g caster sugar
-
30ml fresh lemon juice
-
½ tsp rosewater
-
100ml prosecco
-
double cream
to serve
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Method
-
step 1
Bloom the gelatine leaves in a bowl of cold water for 5 mins until soft.
-
step 2
Roughly chop the strawberries and put in a small pan with the sugar, lemon juice and 40ml of water. Simmer gently for 10 mins then strain through a fine sieve into a clean bowl (the solids can be stored in a jar in the fridge and eaten with yogurt, or puréed to serve with the jellies).
-
step 3
While the liquid is still hot, squeeze the excess water from the gelatine leaves and whisk them into the strawberry mixture until fully dissolved. Add the rosewater and prosecco, and stir to combine.
-
step 4
Pour into the prepared moulds, allow to cool for 10 mins, then transfer to the fridge and leave to set for at least 6 hrs or overnight.
-
step 5
To serve, briefly dip the base of each mould into hot water for a few seconds, then turn out onto individual plates. Pour over the double cream.
Authors
Alexina Anatoletalent resident
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