Rosé strawberry syllabub
Serves 4
Easy
Prep:
Plus macerating
This twist on strawberries and cream transforms the fruit into a grown-up treat
Skip to ingredients
- 400g strawberrieshulled
- 4 tbsp caster sugar
- 4 tbsp Aldi Specially Selected Italian Pinot Grigio Blush
- 170ml tub double cream
- 4 strawberryleaves, to decorate
Nutrition: per serving
- kcal307
- fat23g
- saturates13g
- carbs23g
- sugars23g
- fibre1g
- protein2g
- salt0.04glow
Method
step 1
Halve the strawberries and put them in a bowl with the sugar and Aldi Specially Selected Italian Pinot Grigio Blush. 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.
