Strawberries in champagne

Name: Strawberries in champagne
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 225 g (8oz) strawberries, plus extra to serve; 10 leaves gelatine, we used Costa Fine-Leaf Quick Dissolving Gelatine; 575 mL Champagne or dry sparkling wine; 125 g (4oz) granulated sugar; sunflower oil, to brush

This simple to make jelly is a great summer dessert for entertaining

By The GH Kitchen TeamPublished: 04 June 2015

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Sweetness, Serveware, Food, Fruit, Ingredient, Produce, Dishware, Strawberry, Dessert, Strawberries,

Preparation Notes: 25min, plus overnight chilling

Cooking Notes: about 5min

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Yields:

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Ingredients

225 g (8oz) strawberries, plus extra to serve
10 leaves gelatine, we used Costa Fine-Leaf Quick Dissolving Gelatine
575 ml Champagne or dry sparkling wine
125 g (4oz) granulated sugar
sunflower oil, to brush

Directions

1. Step 1
  Wash strawberries and dry well. Slice off and discard green tops; set berries aside. Soak gelatine leaves in a bowl of cold water until soft (no longer than 5min).
2. Step 2
  Meanwhile, pour 200ml (7fl oz) Champagne into a small pan and empty remaining fizz into a large jug. To the pan, add the sugar and 125ml (4fl oz) water. Gently heat, stirring, until sugar dissolves; remove from heat. Lift gelatine out of the bowl; squeeze out excess water. Add gelatine to warm sugar mixture and stir to melt.
3. Step 3
  Pour warm gelatine mixture into the Champagne jug and stir to combine. Lightly brush the inside of a 1 litre (1¾ pint) jelly mould with oil (if using our suggested mould, make sure the smaller aeration lid is secure). Pour in Champagne mixture and set aside to cool for 30min.
4. Step 4
  Position berries in the mould with cut sides facing up. Cover and chill overnight until set.
5. Step 5
  To serve, invert the Küchenprofi mould on to a serving plate and remove the smaller aeration lid to release the vacuum. Lift off mould. If using a traditional mould or bowl, you may need to dip the outside of it into a basin of hot water for a few seconds before inverting on to a plate. Serve with extra strawberries, if you like.
  
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GH Tip

We used an easy-release Küchenprofi 1 litre jelly mould (amazon.co.uk), but you can use a traditional mould or glass bowl.

Per Serving:

Calories: 160
Fibre: 1 g
Total carbs: 21 g
Sugars: 21 g
Total fat: 0 g
Saturated fat: 0 g
Protein: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time