Rosé syllabub and sugared strawberries

Rosé syllabub and sugared strawberries

Rosé syllabub & sugared strawberries

A stunning but simple dish, the classic syllabub is made special here with rosé wine and zesty lime

  • Serves 6
  • Easy

Nutrition per serving

  • Calories 0
  • Carbohydrates 0
  • Saturated Fat 0
  • Sugar 0
  • Protein 0
  • Fat 0
  • Fiber 0
  • Salt 0

Ingredients

  • 125ml rosé wine

  • 50g golden caster sugar

  • finely grated zest and juice 1 lime, plus extra lime zest to decorate

  • 284ml carton double cream

  • 700g strawberries

  • 3 tbsp golden caster sugar

  • ½ bottle rosé wine (375ml)

Method

  1. For the syllabub, put the wine, sugar, lime zest and juice in a bowl and chill for 1 hr.

  2. About 45 mins before serving, halve any big strawberries and keep the smaller ones whole. Scatter them in a bowl and sprinkle over the sugar. Let them sit for 30 mins to release their flavoursome juices. Pour over the wine and leave for 10-15 mins.

  3. Half-whip the cream for the syllabub, then gradually pour in the chilled wine mix, continuing to beat as you go, until you have a softly whipped creamy mixture that holds its shape enough to be spoonable. Serve the strawberries and their boozy juice in bowls topped with a spoonful of syllabub, and scatter over a little lime zest.