Serves 4
570ml White Grape Juice
4 sheets of Leaf Gelatine, or equivalent to set 570ml of liquid
455g Strawberries
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Soak the gelatine in cold water for about 10 minutes.
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Reserve 4 strawberries for decoration and hull the rest. Cut the hulled strawberries into quarters, length ways, or smaller if they are large ones, and then divide between 4 wine glasses.
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Pour half of the grape juice into a pan and heat until the juice is hot but not boiling. Take off the heat and stir in the drained soaked gelatine until it has dissolved. Mix with the remaining grape juice and pour into a jug.
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Pour some of the jelly into each of the wine glasses, just enough to almost cover the strawberries. Place the glasses in the fridge and leave to set, keeping the remaining jelly mixture at room temperature. Once they have just set divide the remaining jelly between the glasses and return to the fridge. Leave overnight to set fully. [If you don't mind the strawberries floating to the top, simply divide all the jelly between the glasses in one stage and chill until set]. Serve chilled and decorated with the remaining strawberries.
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