Rosé strawberry syllabub
- Preparation and cooking time
- Prep:
- Plus macerating
- Easy
- Serves 4
Ingredients
- 400g strawberries, hulled
- 4 tbsp caster sugar
- 4 tbsp rosé wine
- 170ml tub double cream
- 4 strawberry leaves, to decorate
Method
- STEP 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.
- STEP 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.
- STEP 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.
