FEATURE RECIPE
Sugared strawberry jubes

Sugared strawberry jubes

You’ll need to begin this recipe a day ahead. Makes 16.

Serves 8

Cooking Time Prep time 10 mins, cook 30 mins



500 gm   hulled strawberries (about 2 punnets)
280 ml   sparkling wine
530 gm   white sugar, plus extra for coating
2 tsp   lemon juice
9   gelatine leaves (titanium strength), softened in cold water
For greasing:   vegetable oil


1 Combine strawberries and 80ml wine in a saucepan, cover and simmer over medium heat until strawberries are tender and juice is extracted (5-7 minutes). Strain through a fine sieve (you should have about 200ml). Add half the remaining wine and enough water to make 450ml and combine in a saucepan with sugar and lemon juice. Stir over medium-high heat until sugar dissolves. Bring to the boil and cook until mixture reaches 120C on a sugar thermometer (15-20 minutes). Remove from heat and stand for 10 minutes.
2 Squeeze excess water from gelatine, add to strawberry syrup with remaining wine. Stir to combine, then pour into a lightly oiled 16cm-square cake pan. Stand in a cool place overnight.
3 Scatter sugar over cutting board. Dip base of pan quickly in hot water, invert pan onto board to remove jelly. Cut jelly into cubes with a hot knife and toss in sugar to coat. Sugared jellies will keep in an airtight container for 1 week.


RECIPE Emma Knowles & Adelaide Lucas PHOTOGRAPHY Ben Dearnley STYLING Vanessa Austin & Emma Knowles


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