Rose and pink sparkling wine jelly
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 5 minutes |
| Prep Time: | 20 minutes, plus hourly layer setting |
Ingredients
- 2 tbsp basil, soaked in water
- 100 g strawberries, sliced
- sunflower oil, to grease
- 6 cardamom pods, crushed, husks discarded
- 2/3 cups icing sugar
- 1/2 cup rose water
- 3 cups Laibach Ladybird Brut Rosé
- 6 Woolworths gelatine leaves
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Soften the gelatine leaves in cool water for about 5 minutes, before removing and squeezing out any excess water.
- Place the sparkling wine, rose-water, icing sugar and cardamom seeds in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine leaves, stirring to dissolve.
- Lightly grease a 20 cm round jelly mould with a little sunflower oil, wiping out any excess oil with kitchen paper.
- Sieve the jelly mixture and pour into the mould to fill about a quarter of the way.
- Place on a tray and chill for an hour before removing and layering with a quarter of the strawberries and pouring over another quarter of the jelly mixture. Repeat with the remaining strawberries and jelly mixture.
- Refrigerate for 8 hours or overnight.
- Remove from the fridge and briefly dip the bottom of the mould into warm water before wrapping in a warm, damp cloth to help loosen the jelly from the mould. Carefully run a blunt knife around the edges and turn out onto a plate.
- This may take some time, but keep jiggling the jelly carefully and warming the bottom of the mould with a warm cloth.
- Generously spoon over the soaked basil or sabja seeds and serve immediately.
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