© Lucy Schaeffer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

Make the gelée In a small saucepan, combine the Riesling and sugar and bring to a low simmer over moderate heat, swirling gently until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool.

Step 2    

Sprinkle the gelatin over the cooled syrup and let soften for 5 minutes. Warm the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute; let cool slightly. Pour the gelée into 4 wine glasses. Cover with plastic wrap and refrigerate overnight.

Step 3    

In a small bowl, gently stir the strawberries with the honey, sugar, lemon zest and Riesling. Let stand at room temperature for 30 minutes.

Step 4    

Spoon the strawberry conserve over the gelée and serve.

Chef's Notes

One serving 156 cal, 26 gm carb, 1. 2 gm protein, 1.5 gm fiber.

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