Strawberry Chardonnay Gelee
This amazing gelee is velvety smooth and has the most wonderful flavor of fresh strawberries with a hint of chardonnay.
how to make a gelee, strawberry gelee, strawberry wine gelee
large mesh strainer
4-cup measuring cup
strawberries - washed and dried
should be 3 cups when sliced
use a fruity wine you like
fresh lemon juice
1 envelop is 2 ½ tsp.
heavy whipping cream, chilled
Wash and hull the strawberries and add to a large bowl. Reserve 4 strawberries for garnish.
Pour the chardonnay into a glass measuring cup or a small bowl and microwave for 1 minute. Then pour the wine over the strawberries.
Pour the sugar over the berries and wine and mix together well.
Using a potato masher, mash the strawberries to break them down into small pieces to release the juices. You can also use two knives and cut through the strawberries in a criss-cross fashion.
Let sit for 1 hour to infuse the wine with the berries.
Strain the berries in a fine sieve over a large measuring cup and using a spoon or a soup ladle press out the juices. Add water to make 2 cups of liquid.
In a small bowl, mix the lemon juice and gelatin together. Microwave on high about 20 seconds or until the gelatin has dissolved. Do not boil this mixture. Stir the mixture together.
Stir the gelatin mixture into the strawberry/wine juice.
Set the gelee in the freezer in the measuring cup and stir every 5 minutes for 30 minutes. The gelee will firm up but it will not be completely set.
Spoon the gelee into 4 6-ounce ramekins, wine glasses, or bowls, then set in the refrigerator. The gelees will continue to firm up.
Serving the gelee
Pour the whipping cream into a small bowl and using a hand mixer whip until the cream is firm.
Pipe rosettes of the whipped cream on top of the gelee, or spoon a dollop on top. Top the whipped cream with a sliced strawberry and serve.
When serving the gelee they should loosely set and a bit jiggly. They do not firm up like jello.