Strawberry Jellies

posted: 06/30/10

Take Home Chef, Episode 110: Lisa P.'s Menu


  • 1 pound/450 g ripe strawberries
  • 1/4 cucumber, peeled, seeded and finely diced
  • 1 tablespoon/less than 5 g chopped fresh mint
  • 1 750-ml bottle sparkling apple juice or brut champagne
  • 4 teaspoons/10 g unflavored gelatin powder
  • 1/2 cup/105 g granulated sugar
  • 1 tablespoon/about 5 g powdered sugar
  • Cr?me fra?che



  1. Reserve the 6 best strawberries for the garnish. Coarsely chop 1 1/2 cups/200 g of the strawberries. Toss the chopped strawberries, cucumber and mint in a medium bowl.
  2. Place six 6-ounce/175-ml molds or ramekins on a small baking sheet. Spoon the cucumber mixture into the molds, dividing equally. Set aside.
  3. Place the juice or champagne in a medium sized saucepan. Sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin softens. Stir over low heat just until the gelatin dissolves.
  4. If using champagne, add all of the granulated sugar. If using apple juice, add enough sugar to sweeten the juice to taste. Stir until the sugar dissolves. Remove from the heat.
  5. Stir in the remaining juice or champagne. Pour half of the juice mixture over the fruit in the molds. Freeze for 30 minutes or just until the jellies are cold and begin to set. Pour the remaining juice mixture over the jellies. Place the jellies in the refrigerator for 2 hours or until they are fully set.


  1. Puree 3/4 cup/100 g of the remaining strawberries and powdered sugar in a food processor until smooth. Strain the puree through a fine-meshed sieve and into a small bowl. Cover the strawberry coulis and refrigerate until cold.


  1. Dip the molds into a bowl of hot water for 30 seconds to help loosen the jellies from the sides of the molds. Then, holding a plate atop 1 mold, invert the jelly onto the plate. Repeat with the remaining jellies. Serve the jellies with the strawberry coulis, cr?me fra?che and garnish with the reserved strawberries.
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