Rosé strawberry syllabub
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Plus macerating
A star rating of 4.5 out of 5.7 ratingsRate
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This twist on strawberries and cream transforms the fruit into a grown-up treat
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Shortbread recipe
A star rating of 4.6 out of 5.105 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g strawberries
hulled
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4 tbsp caster sugar
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4 tbsp rosé wine
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170ml tub double cream
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4 strawberry
leaves, to decorate
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Nutrition: per serving
-
kcal307
-
fat23g
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saturates13g
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carbs23g
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sugars23g
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fibre1g
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protein2g
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salt0.04g
low
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Method
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step 1
Halve the strawberries and put them in a bowl with the sugar and rosé wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy.
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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.
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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.
Recipe from Good Food magazine, June 2011
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A star rating of 4.5 out of 5.7 ratings
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