Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This cool, glamorous dessert is the perfect pud to impress your guests. It's fabulous and light if you're already feeling full
Ingredients
- 500g (1lb) strawberries, hulled and roughly chopped
- 90g (3oz) caster sugar
- 2tbsp lemon juice
- 11.7g sachet gelatine
- About 500ml (16fl oz) sparkling wine: white or rosé
- Whipped cream, to serve
- Strawberry slices, to serve
WEIGHT CONVERTER
Method
- Reserve 3-4 strawberries. Roughly chop the remaining strawberries and mix them in a bowl with the caster sugar and lemon juice. Leave the strawberries in the bowl for about 1 hr, stirring occasionally.
- Line a sieve with a sheet of damp kitchen paper or muslin. Pour the strawberries into the sieve and leave for the juices to drip through, but don't be tempted to press the strawberries to extract more liquid as the juice will go cloudy.
- Sprinkle the gelatine into 4tbsp water in a small bowl and leave it to soak for a few minutes, then melt it, either in a microwave oven or over a pan of hot water.
- Pour the gelatine into the strawberry juice. Slice the reserved strawberries, dip them into the jelly and press them against the sides of the serving glasses, then leave them to set. Pour the rest of the juice into a measuring jug and leave it until it's beginning to set.
- Add the sparkling wine to make the quantity of juice up to 600ml (1 pint). Lightly whisk the mixture with a fork so that it's slightly frothy and then carefully pour into the serving glasses, pouring slowly so that the strawberry slices remain stuck to the sides.
- Place the jellies in the fridge to set. Pipe or spoon a swirl of cream on top of each before serving and decorate with a slice of strawberry if liked.
Top Tip for making Sparkling strawberry jelly
The jellies will keep in the fridge, without the cream, for up to two days, but don't try to freeze.

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
FODMAP pancakes
Fodmap breakfast recipes can be tricky as dairy and gluten are usually off the menu! These delicious spinach pancakes might sound unusual but they're delish!
By GoodtoKnow • Published
-
Coconut milk panna cotta
By Jessica Ransom • Published
-
Chai latte cheesecake bars
By Keiron George • Published
-
The Hummingbird Bakery vanilla cupcakes
These Hummingbird Bakery vanilla cupcakes are topped with candy-coloured vanilla frosting and sprinkles...
By Jessica Dady • Published
-
Roasted spatchcock chicken
Roasted spatchcock chicken is quicker and easier than your usual roast bird. It's ideal for cooking on the BBQ...
By Jessica Dady • Published
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
-
Is the Wim Hof Method healthy? Wim Hof's new TV show Freeze the Fear explained
By Selina Maycock • Published
-
Ben & Jerry's is launching a line of doggie dessert treats
By Kudzai Chibaduki • Published