Grown-up strawberry jelly recipe

Jelly isn't just for the kids. This posh version uses fresh strawberries and chilled rosé wine, served with a delicate mint cream - definitely a dessert for the grown-ups

Ingredients

• 4 tbsp cold water
• 3 tsp or one envelope of powdered gelatine
• 40g  caster sugar
• 500 ml rosé wine
• 400g small strawberries, hulled, sliced

For the mint cream:

• 200 ml double cream
• 1 tbsp caster sugar
• 3 tbsp rose wine
• Small bunch fresh mint, chopped

Method

1. Spoon the water into a small heatproof bowl then sprinkle the gelatine over the top making sure that all the powder is absorbed by the water. Leave to soak for 5 minutes.
2. Stand the bowl in a saucepan of gently simmering water and heat for a few minutes until the gelatine has dissolved and the water is completely clear. Take the pan off the heat and stir in the sugar. Gradually stir the wine into the gelatine until well mixed then leave to cool.
3. Arrange some of the strawberries in the base of a 1.2 litre (2 pint) jelly mould, pour over just enough of the rose mixture to cover then put the mould in the freezer for 10-15 minutes until just set.
4. Arrange half the remaining strawberries on top, pour half the remaining rosé mixture over and chill in the fridge for about 1 hour until just beginning to set. Leave the remaining rosé mixture at room temperature. Cover with the remaining strawberries and rosé mixture and chill for 3 hours or overnight in the fridge until firmly set.
5. When almost ready to serve, whip the cream until if forms soft swirls, add the sugar then gradually whisk in the wine. Fold in the mint and spoon into a small bowl.
6. To unmould the jelly, fill a large mixing bowl with hot water from the tap, add the jelly mould, count to 10 then take out of the water. Loosen the top edge of the jelly with wetted fingertips then cover the mould with a serving plate or pedestal dish, turn over holding mould and dish firmly. Jerk to release the jelly then carefully lift off the mould.
7. Serve within 30 minutes of removing the jelly from the moud and serve with spoonfuls of the cream.