Strawberry Rosé Jelly

Name: Strawberry Rosé Jelly
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 110 g (4 oz) plain flour; 40 g (1½ oz) ground rice or cornflour; 50 g (1¾ oz) golden caster sugar; 1 bottle of decent rosé wine; 6 gelatine leaves; thick crème fraîche, to serve; 100 g (3½ oz) softened unsalted butter; 90 g (3¼ oz) golden caster sugar; 1 kg (2 lb 4 oz) strawberries, the riper the better; salt

Preparation info

Serves
eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Sweet, fragrant strawberries, please: if you can get hold of Mara des Bois or introduce a few wild strawberries into the mix, so much the better. The ground rice in the shortcake produces an extra-light texture.

Ingredients

1 kg (2 lb 4 oz) strawberries, the riper the better
90

Europe
United Kingdom
May
England
Vegetarian

Method

First, make the shortcake. Blend the butter and sugar in an electric mixer until light and fluffy. Sift the flour and ground rice with a pinch of salt into the sugar and butter mixture. Knead very gently together just until it forms a paste. Turn out onto a sheet of greaseproof paper and roll up into a cylinder 7–8cm (2¾–3¼in) diameter. Chill for at least 2 hours.