Cod Provençal
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Strawberry & Prosecco jellies
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling overnight
- Easy
- Serves 6
Skip to ingredients
- 200g caster sugar
- 450g strawberryhulled and quartered, plus 12 extra for decoration, quartered
- 6 sheets leaf gelatine
- 750ml bottle prosecco
Nutrition: per serving
- kcal296
- fat0g
- saturates0g
- carbs55g
- sugars55g
- fibre1g
- protein6g
- salt0.08glow
Method
step 1
Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
step 2
Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
step 3
Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.
