I came across this interesting recipe in one of the weekend magazine supplements, so credit should go to Rowley Leigh.
1kg strawberries as ripe as possible
1 bottle (750 ml) rose´ wine
90g light brown caster sugar
6 leaves gelatin
Creme´ fraiche, yogurt or ice cream to garnish
Wash the strawberries in cold water and pick out the best 2/3 of them to reserve.
Slice up the remaining fruit and mix with the sugar and leave for about 1/2 an hour
Meanwhile heat the wine in a saucepan to the point of simmering and pour over the fruit and sugar mixture. Mix and put back into the saucepan and simmer lightly for about 30 minutes.
Soften the gelatin in tepid water for about 5 minutes, drain and add to the wine mixture and leave for a further 5 minutes.
Strain the wine over a bowl using a fine sieve or muslin over a colander, don't force the fruit through as it will turn the jelly cloudy. Allow to cool but not chill.
This will make enough for about 8 servings depending on the size of the dishes. Distribute the rest of the strawberries between the dishes and fill with 2/3 of the jelly mixture. Leave in the fridge until almost set and add the rest of the remaining jelly. Leave to set in the fridge for at least 4 hours or if you are making for a dinner party you could prepare the day before as they keep well in the fridge.
Serve with shortbread biscuits and your topping of choice.
The shortbread is just made for this dish and this recipe is extra light using some ground rice or cornflour.
100g softened unsalted butter
50g caster sugar
110 plain flour
40g ground rice or cornflour
Blend butter and sugar until fluffy. Add sifted flour and rice flour and a pinch of salt.
knead gently until it forms a paste.
Turn out onto a sheet of greaseproof paper and roll into a cylinder about 7cm - 8cm in diameter and chill for at least 2 hours.
Line a try with greaseproof paper and cut the chilled dough into thin rounds, put on the tray and bake at 160C for about 20 minutes so the shortbread is just turning golden. Allow to cool before moving as the shortbread will break up. Its a really light and delicious recipe also from Rowley Leigh