Strawberry Rosé Jelly Mould Recipe

In large saucepan, bring sliced strawberries, wine, lemon and orange rinds, sugar and 1 cup/250 mL water, stirring, to boil; reduce heat, cover and simmer until strawberries are falling apart, about 10 minutes.

Meanwhile, in another saucepan, sprinkle gelatin over 1/3 cup/75 mL water; let stand for 5 minutes. Heat over low heat until gelatin is dissolved.

Strain strawberry mixture through cheesecloth-lined fine sieve into gelatin, discarding solids; stir to combine. Pour into 6-cup/1.5 L jelly mould; cover loosely and refrigerate until set, about 6 hours.

Dip mould into warm water for a few seconds to loosen; cover with inverted platter and turn out. Garnish with strawberries as desired.

Makes 8 servings.