Wild Strawberry Rosé Creams
Quick, light, elegant, this is my favourite dessert for serving at a summer dinner party. Delicate wild strawberries are suspended in a wine jelly, then topped with a creamy panna cotta.
It's also perfect for preparing in advance: there are just two easy steps (the rest of the work is done by the fridge). Decorate the tops with wild strawberry flowers and foliage, and enjoy the dessert in the garden under the setting sun.
Makes 2 (easily doubled)
Ingredients
Equipment
1. Soften one of the leaves of gelatine in a bowl of cold water for 5 minutes. Warm one tablespoon of the wine in a saucepan over a low heat until just warm (not boiling). Turn off the heat. Dry the gelatine on kitchen towel and then drop it into the wine and stir - it will melt on contact.
2. Mix this wine-gelatine with the rest of the wine and the strawberries, then divide it between the two martini glasses. Transfer to the fridge for at least 2 hours until set.
Quick, light, elegant, this is my favourite dessert for serving at a summer dinner party. Delicate wild strawberries are suspended in a wine jelly, then topped with a creamy panna cotta.
It's also perfect for preparing in advance: there are just two easy steps (the rest of the work is done by the fridge). Decorate the tops with wild strawberry flowers and foliage, and enjoy the dessert in the garden under the setting sun.
Makes 2 (easily doubled)
Ingredients
- 100ml good quality rosé wine
- 2 leaves of gelatine
- 30 small wild strawberries (if on the large side, cut them in half)
- 30ml milk
- 85ml double cream
- 15g caster sugar
- ½ teaspoon vanilla extract
- More wild strawberries/flowers/leaves to decorate
Equipment
- 2 martini glasses
1. Soften one of the leaves of gelatine in a bowl of cold water for 5 minutes. Warm one tablespoon of the wine in a saucepan over a low heat until just warm (not boiling). Turn off the heat. Dry the gelatine on kitchen towel and then drop it into the wine and stir - it will melt on contact.
2. Mix this wine-gelatine with the rest of the wine and the strawberries, then divide it between the two martini glasses. Transfer to the fridge for at least 2 hours until set.
2. Once the jelly is set, make the panna cotta. Soften the other gelatine leaf in a bowl of cold water for 5 minutes. Heat the milk, cream, sugar and vanilla extract in a saucepan until it simmers. As soon as it simmers, take it off the heat (don't let it boil). Add the gelatine and stir. Let the mixture cool and then pour it over the top of each jelly. Transfer it to the fridge for at least 2 hours until set.
3. Decorate the top with wild strawberries, flowers, and leaves.