‘cene Magazine and Macknade collaborate to bring you seasonal dishes that will inject some flava into your home creations

These light and summery Strawberry & Rosé Wine Jellies are the ultimate make-ahead dessert using juicy Kentish strawberries and crisp French rosé wine, simply sweetened with a little sugar and set with leaf gelatine.

If you don’t have enough glasses (though they look great in a mismatch of styles) you can make this jelly to serve at the table in one big, shallow serving dish - this way, you might also want to pack in a few more strawberry pieces on top!

Soft-fruit season is officially here and local strawberries are in abundance. Going from farm to fork in only a few minutes, Macknade’s strawberries deliver the very best flavour. They are farmed by Edward Vinson in Graveney, just down the road from Macknade Food Hall.

With the sun shining, we also can’t help but want to crack open a cool bottle of rosé to enjoy alfresco.

Macknade (@macknade) recommends… A crisp Piquepoul rosé, which would be great to use in this recipe or to serve alongside. It’s pale in colour, with summer berry flavours and notes of crushed rose petals, and it’s also one of Macknade’s best-sellers.

Or if you’d prefer to try something English, Pilgrims Way Pinot Noir rosé from Wayfarer Wines is made in Woodchurch and features zingy grapefruit and a summer strawberry bite on the palate.

Make sure you pay a visit to Macknade’s Wine Store, which stocks more than 400 wines from Kent and around the world. You can also pick up a bottle to enjoy in the outdoor Food Village while indulging in delicious dishes from food traders.

INGREDIENTS

Available In Store / Serves Four

5 leaf gelatine sheets (gold grade, 200 bloom)
100g white caster sugar
500ml rosé wine (something crisp with just a little bit of fruitiness like La Ruchette Dorée or Mont Rocher Pays D’Oc)
10 medium strawberries, quartered

METHOD

Prep Time 5 Mins / Chilling Time 6 hours

Soak the gelatine sheets in a bowl of cold water, adding the sheets one at a time to help prevent them sticking together.
Combine the sugar with 140ml of water in a medium saucepan set over a medium heat. Stir until the sugar has just dissolved and remove from the heat.
Once the syrup is the temperature of bath water - too hot and the gelatine won’t set properly, too cold and it won’t dissolve properly - one by one squeeze any excess water from the gelatine sheets and whisk them into the syrup. If the mixture has got too cold and there are a few gelatine lumps set the pan over a low heat, whisking all the time, and removing the pan from the heat the moment the lumps have disappeared.
Stir in the wine and divide the jelly mix between four glasses, topping each glass with quartered strawberries.
Leave the jellies to set in the fridge for at least 6 hours, or until set.