It’s that wonderful time of the year when two of my favourite things are both in their peak! Wimbledon brings with it some great offers on punnets of strawberries and the warm summer evenings leave people heading to the garden with a glass of something chilled in their hand. Prosecco is my tipple of choice in the Summer months and luckily it’s not just the strawberries that you can save money on, Tesco also have some great offers on cases of Prosecco and sparkling wine. It’s a good feeling when you can treat yourself and save money at the same time isn’t it? This strawberry, tarragon and Prosecco jelly recipe is the perfect seasonal pud. It’s inspired by a recent trip to the Jura region of France, where I tried the strawberry and tarragon combination for the first time. If I’m honest I was a little unsure before I tasted it, it sounded a bit of an odd match to me, but I had faith in the French and their cuisine and it blew my mind. This grown up jelly would be perfect for taking to a summer party or BBQ, the Prosecco bubbles stay in the jelly, not only making it look really rather special but leaving the bubbles to fizz in your mouth as you eat it.
Even better, the recipe uses just over half a bottle of Prosecco, leaving you, the chef, a couple of glasses of bubbly to reward your hard work.
Punnet of strawberries, quartered
20g tarragon, finely chopped
5 leaves of gelatine
140ml Elderflower cordial
425ml Prosecco, chilled
2 tbsp caster sugar
Line your mould with clingfilm
Put the quartered strawberries and the tarrgon into your mould and pop into a fridge.
Put the gelatine leaves into a bowl with a little cold water to soak for a minute. Drain and add the gelatine back to the bowl with the elderflower cordial.
Rest this above a saucepan of water over a medium heat, stirring constantly until the gelatine and cordial becomes a syrup.
Add the sugar and stir until it has dissolved.
Remove the bowl from the heat and let it sit at room temperature for five minutes.
Take the mould with the fruit in and the Prosecco out of the fridge.
Pour the Prosecco into your cordial mix, and then pour this over your fruit.
If any of the fruit rises to the top, use your finger to push down the fruit into the jelly mix so that it is.
Put back into the fridge for a couple of hours to set.
When you are ready to serve, dip your mould into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a plate.
Enjoy on its own or with cream.
Have you used Prosecco in a recipe before? Do tell us about it in the comments below.