Strawberry and Champagne jelly

Strawberry and Champgne jelly


Serves 4

500g Scotty Brand strawberries

(hulled and halved)


75g sugar

250ml Champagne/sparkling wine

5 leaves gelatine

Strawberries to accompany

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NB:  This dish needs to be made the day before you plan to eat it, in order to give the jelly time to set.
  1. Place 500g hulled and halved strawberries into a saucepan with the sugar, give them a good stir and gently cook them on a very low heat for 20 minutes, using clingfilm to cover the pan.
  2. After 20 minutes, pour the strawberries and strawberry juice through a sieve into a jug.  Leave it for a few minutes to collect all the juice. You will only need the juice for this recipe – save the cooked strawberries for porridge. Measure out 250ml of juice.
  3. Soften the gelatine in a bowl of cold water for five minutes.
  4. Reserve 50ml strawberry juice and gently stir the remaining 200ml in a bowl with 250ml Champagne/sparkling wine.
  5. Put the reserved 50ml of juice in a small pan and heat to just under boiling. Squeeze out the gelatine leaves, and stir them into the hot strawberry juice until completely dissolved.
  6. Pass the gelatine mixture through a sieve and then stir it gently into the strawberry juice & champagne. Carefully pour the jelly mixture into four metal dariole moulds and leave them to set in the fridge overnight.
  7. To turn out the jellies, get a bowl of very hot water and dip the moulds briefly into it, before inverting the jellies onto plates. Garnish with a halved strawberry and more fresh strawberries
Recipe courtesy of Rukmini Iyer.