500 g (1.1 pounds) strawberries, 250 g (1 ¼ cups) granulated sugar, a teaspoon of rosewater, 540 ml (2 ¼ cups) rosé wine, 180 ml (3/4 cup) water, 12 g (1 ½ tablespoons) unflavored powdered gelatine
To make the gelée, clean and hull the strawberries then place them into a mixing bowl. Add the sugar and rosewater, then gently toss to coat the fruit in the granules. Cover and set aside to macerate for half an hour. When the fruit has had time to rest, it’ll be even more aromatic, blushing and nuanced. Tip it all into a large heavy saucepan then pour in the rosé and water. Bring to a simmer over medium heat, then, reduce it to low. Continue to cook for a further half hour, until the fruit has slumped, the color bled, and most of the alcohol has been cooked off. Set aside.
Lay a sheath of cheesecloth into a fine-mesh sieve then set it over a large mixing bowl with a pouring spout. Place 3 tablespoons of cold water into a shallow bowl. Sprinkle over the gelatine and allow it to swell and soften, 5 minutes. Meanwhile, set your desired ramekins out. You could use almost anything as a vessel. I like vintage glassware or ceramic bowls – four to six, should do.
Stream the rosé liquid into the mixing bowl, straining through the lined-sieve and resisting any temptation to agitate the backs of the fruit. Let slowly drip, until all of the residual juices have been released then discard the solids. Whisk in the gelatine until well-dissolved then fill your ramekins almost to the top. Transfer to the refrigerator to chill until set. The time it takes will depend on the size of your ramekins, half a day, or better, overnight.
150 ml (2/3 cup) heavy cream, 2 tablespoons of crème fraiche, a teaspoon of granulated sugar, half a teaspoon of vanilla extract
For the chantilly, put the heavy cream, crème fraiche, sugar and vanilla into the bowl of a stand mixer fitted with the whisk attachment. Whisk on slow speed until soft peaks have just begun to form. Remove, then with a large rubber spatula give it all a good, few, final twists with the hand to thicken it to stiff but supple peaks.
Spoon over the set gelée and adorn with roses – if you desire.
#Rosé #Gelée #Butter #Brioche
