strawberry jellies with chantilly cream

Strawberry jellies with Chantilly cream

Very quick and easy to prepare. Do allow at least 3 hours for chilling so that the jellies have time to set. Serves 4-6 depending on the size of the glasses
Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 –6
Author Jacqueline Bellefontaine


for the jellies

  • 400 g small fresh strawberries
  • 6 sheets gelatine
  • 75 g caster sugar
  • 1 bottle sparkling rose wine

for the Chantilly cream

  • 150 ml double cream
  • 2 tbsp peach schnapps or orange flavoured liqueur
  • 1 tbsp icing sugar
  • finely grated zest of ½ an orange


To make the jellies

  • Hull the strawberries and divide between 4 – 6 serving glasses.
  • Soak the gelatine sheets in cold water for about 5 minutes, to soften.
  • Place the sugar in a saucepan and and add 150ml of the wine. Heat gently stirring until the sugar dissolves.
  • Remove the gelatine from the water and squeeze out the excess water. Add to the pan and stir until dissolved, then stir in the remaining wine.
  • Pour into the glasses and chill in the refrigerator until set. About 3-4 hours.

to make the Chantilly cream

  • Place all the ingredients in a mixing bowl and whisk until the cream is just holding its shape. Spoon or pipe onto the jellies and serve.


Can be made upto 24 hours in advance.
Not suitable for freezing