Recipe by The View’s owner, Jennifer Turton-Molgat, for The BC Wine Lover’s Cookbook by Jennifer Schell (Appetite by Random House).
• 1 bottle dry rosé wine (preferably The View’s Pinotage Rosé)
• 2 cups hulled and sliced strawberries
• ½ tsp pure vanilla
• 1½ cups berry sugar
• 2 Tbsp gelatin powder
• 2 cups cream, whipped
• 6 whole strawberries, for garnish
Place the rosé wine and sliced strawberries in a bowl and allow to steep for 30 minutes. Strain the wine into a saucepan, reserving the strawberries.
Heat the wine until nearly boiling, then add the vanilla and stir in the sugar until it dissolves. Remove from heat.
In a medium-size bowl, add about ¼ cup of cold water to the gelatin powder to make it bloom, and stir until it has a thick, smooth, paste-like consistency.
Add a third of the hot wine to the gelatin paste and mix until the gelatin is evenly dissolved and no lumps remain. Return this mixture to the pot with the rest of the wine, and whisk.
Divide the sliced strawberries equally into six clear glass serving bowls or large stemless wine glasses. Pour the wine/gelatin mixture over top. Allow to set in the fridge for at least 3 to 4 hours, or overnight.
Remove from the fridge 15 minutes before serving and top with whipped cream and a fresh strawberry. Prepare to have your guests tickled pink.
Pair with: The View’s Pinotage Rosé. The only one of its kind in North America, it boasts intense aromas of strawberry and cotton candy followed by flavours of pink grapefruit and tart cranberry and a dry, crisp finish. Pinotage Rosé pairs well with poultry; arugula, strawberry and walnut salad; Caprese salad and prosciutto and balsamic flatbread—and it makes great jelly!
@ Vitis Magazine