Strawberry gelatin is a delightfully refreshing spring dessert. Here's Artusi's recipe, adapted by De Agostini's La Mia Cucina:

• 2/3 pound (300 g) hulled strawberries
• 1/2 an ounce (10 grams) fish glue in sheets (soaked in a little warm water to soften it), or 1.5-2 tablespoons powdered gelatin
• 1 cup (200 g) sugar
• 1 1/4 cups (300 ml) water
• 3 tablespoons rum (I'd use light)
• The juice of a lemon
• A finely woven muslin bag
• Four small gelatin molds
• 1/4 pound (100 g) wild strawberries, as garnish

Clean and hull the strawberries, then chop them and put them in the bag. Wring out the bag over a bowl so as to extract all the juice from the strawberries.

Dissolve the sugar in 2/3 cup of water and simmer the mixture until the syrup thickens somewhat (they don't say how much; go by eye).

Stir the syrup into the strawberry juice and add the lemon juice too.

Heat the remaining water and dissolve the gelatin in it. Stir the dissolved gelatin into the strawberry syrup, mixing thoroughly, and then stir in the rum as well. Moisten the molds with water and pour the syrup into them. Chill for two hours, unmold, and serve with the wild strawberries.

The wine? An Aleatico would be nice here.

Note: it will be easier to unmold the gelatin if you wipe the cups with a cloth dipped in hot water.

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