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Strawberry jellies with Chantilly cream
Very quick and easy to prepare. Do allow at least 3 hours for chilling so that the jellies have time to set. Serves 4-6 depending on the size of the glasses
Course
Dessert
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
–6
Author
Jacqueline Bellefontaine
Ingredients
for the jellies
400
g
small fresh strawberries
6
sheets gelatine
75
g
caster sugar
1
bottle sparkling rose wine
for the Chantilly cream
150
ml
double cream
2
tablespoon
peach schnapps or orange flavoured liqueur
1
tablespoon
icing sugar
finely grated zest of ½ an orange
Instructions
To make the jellies
Hull the strawberries and divide between 4 – 6 serving glasses.
Soak the gelatine sheets in cold water for about 5 minutes, to soften.
Place the sugar in a saucepan and and add 150ml of the wine. Heat gently stirring until the sugar dissolves.
Remove the gelatine from the water and squeeze out the excess water. Add to the pan and stir until dissolved, then stir in the remaining wine.
Pour into the glasses and chill in the refrigerator until set. About 3-4 hours.
to make the Chantilly cream
Place all the ingredients in a mixing bowl and whisk until the cream is just holding its shape. Spoon or pipe onto the jellies and serve.
Notes
Can be made upto 24 hours in advance.
Not suitable for freezing