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Strawberry Gelee with Rose Granita
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 4 hrs 45 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
2 1/2 pounds strawberries, hulled
3/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 1/4 teaspoons unflavored gelatin (1 package)
1/3 cup dry rosé wine
Gallery
Strawberry Gelee with Rose Granita
Credit:
Marcus Nilsson
Recipe Summary
prep: 20 mins
total: 4 hrs 45 mins
Yield: Makes 6
Gallery
Strawberry Gelee with Rose Granita
Credit:
Marcus Nilsson
Strawberry Gelee with Rose Granita
Credit:
Marcus Nilsson
Strawberry Gelee with Rose Granita
Recipe Summary
prep: 20 mins
total: 4 hrs 45 mins
Yield: Makes 6
Recipe Summary
prep: 20 mins
total: 4 hrs 45 mins
Yield: Makes 6
prep: 20 mins
total: 4 hrs 45 mins
prep:
20 mins
total:
4 hrs 45 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 2 1/2 pounds strawberries, hulled
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 2 1/4 teaspoons unflavored gelatin (1 package)
- 1/3 cup dry rosé wine
Directions
Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and puree in a food processor with sugar, salt, and lemon juice. Add 1 3/4 cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)
Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat 1/2 cup purée in a small saucepan over medium-high until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 1/2 cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.
In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.
Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Strawberry Gelee with Rose Granita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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All Reviews for Strawberry Gelee with Rose Granita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
