Rosé & Strawberry Jelly


Serves 4

For the jelly:
6 gelatin leaves
650ml Babylonstoren Mourvèdre Rose
1/2 cup castor sugar
8 strawberries, sliced
For the cheesecake topping:
250g cream cheese
1 vanilla pod, seeds removed
2 Tbs castor sugar
100ml fresh cream
4 shortbread biscuits, crumbled
Place the gelatin leaves into cold water and leave to soften.
Place 1/2 the wine into a saucepan along with the castor sugar, then place on the stove and bring to a gentle simmer, stir to melt the sugar.
Remove from the heat, then add the bloomed gelatin (discard the water) and stir until dissolved. Add the remaining wine.
Place the sliced strawberries into serving glasses, then pour on the wine jelly mixture (the strawberries will float to the top).
Refrigerate until set.
Mix together the cream cheese, vanilla seeds and castor sugar until smooth, then stir in the cream to loosen mix.
Spoon onto the set jellies, then top with the crumbled biscuits to serve.