• 4 tablespoons water
  • 1 sachet or 3 teaspoons powdered gelatine
  • 40 g (1½ oz) caster sugar
  • 500 ml (17 fl oz) rosé wine
  • 250 g (8 oz) small strawberries, hulled and halved
  • finely grated rind of 1 lemon
  • 25 g (1 oz) caster sugar
  • 6 tablespoons rosé wine
  • 250 ml (8 fl oz) double cream

Spoon the measured water into a small heatproof bowl or mug, then sprinkle the gelatine over the top, tilting the bowl so that the dry powder is completely absorbed by the water. Leave to soak for 5 minutes.

Heat the bowl or mug in a small pan of simmering water for 5 minutes or until a clear liquid forms. Take off the heat, then stir in the sugar until dissolved. Cool slightly, then gradually mix into the rosé wine.

Divide the strawberries between 6 tall Champagne-style glasses. Pour the rosé jelly mixture over and chill in the refrigerator until the jelly is set.

Mix the lemon rind, sugar and wine for the syllabub together and set aside. When ready to serve, whip the cream until it forms soft swirls, then gradually whisk in the lemon rind mixture. Spoon over the jellies.

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