Strawberry Rosé Jelly

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

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
Preserve
May
Vegetarian
England

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.