Rosé strawberry syllabub

Rosé strawberry syllabub

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Cooking time

Prep: 10 mins Plus macerating

Skill level

Easy

Servings

Serves 4

This twist on strawberries and cream transforms the fruit into a grown-up treat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
307
protein
2g
carbs
23g
fat
23g
saturates
13g
fibre
1g
sugar
23g
salt
0.04g

Ingredients

  • 400g strawberries, hulled
  • 4 tbsp caster sugar
  • 4 tbsp rosé wine
  • 170ml tub double cream
  • 4 strawberry leaves, to decorate

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Method

  1. Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy.
  2. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.
  3. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

Recipe from Good Food magazine, June 2011

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goffin's picture

Vale -Why did you rate this as only one star? I'd love to know

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