Rosé syllabub & sugared strawberries
A stunning but simple dish, the classic syllabub is made special here with rosé wine and zesty lime
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 - 15 mins
- 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.
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/11379/
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Ingredients
FOR THE ROSE SYLLABUB
- 125ml rosé wine
- 50g golden caster sugar
- finely grated zest and juice 1 lime , plus extra lime zest to decorate
- 284ml carton double cream
FOR THE SUGARED STRAWBERRIES
- 700g strawberries
- 3 tbsp golden caster sugar
- ½ bottle rosé wine (375ml)
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 - 15 mins
Ingredients
FOR THE ROSE SYLLABUB
- 125ml rosé wine
- 50g golden caster sugar
- finely grated zest and juice 1 lime , plus extra lime zest to decorate
- 284ml carton double cream
FOR THE SUGARED STRAWBERRIES
- 700g strawberries
- 3 tbsp golden caster sugar
- ½ bottle rosé wine (375ml)
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12 June 2009
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30 September 2012
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