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


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store


Search by cuisine, name, ingredients...