This gelée is an utter treat: Crystal-clear, smooth, cool and light on the tongue. You can use any off-dry Riesling in place of the sparkling wine and substitute raspberries for the strawberries when in season.
Sparkling Wine Gelée with Strawberries
Makes 4–6 servings
1 cup water
1 cup sugar
1 tablespoon plus 1 teaspoon powdered gelatin
3 cups sparkling wine, such as Lakewood Vineyards Candeo, chilled
1 pint strawberries, trimmed and halved
Combine water and sugar in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Turn off heat and whisk in powdered gelatin until gelatin is dissolved. Set aside to cool for a few minutes.
Add sparkling wine to the mixture, whisking thoroughly to ensure there are no lumps. Skim off any foam that accumulates.
Divide mixture among 4–6 glasses or dishes (depending on how large you want your portion size to be). Place in refrigerator, chill for 10 minutes, then drop strawberries into glasses.
Chill at least 4 hours before serving. Gelée will be fairly loose, but spoonable.
Recipe by Amy Maltzan, eggsonsunday.com.