Rosé syllabub & sugared strawberries
A stunning but simple dish, the classic syllabub is made special here with rosé wine and zesty lime
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
-
For the syllabub, put the wine, sugar, lime
zest and juice in a bowl and chill for 1 hr.
-
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.
-
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.
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