Strawberry Syllabub

Sunday 19th April 2020

For an Easy Weekend Pud.

Strawberry Syllabub

Serves: 6

In a large mixing bowl, and using a hand held electric whisk, whip about 450ml, 12 fl.oz. double cream,  till thickened, but still floppy.  Add one level dessert spoon caster sugar, the grated rind and juice 1 satsuma and 4 fl. oz. Rose wine.  Beat again to incorporate and thicken.

Slice a few fresh strawberries into the base of each of 6 wine goblets.  Top with syllabub and chill until ready to serve.  Decorate with sliced strawberries and chocolate hearts, if available.

 

Cook’s Note:

Use mango or ripe nectarines instead of the strawberries, if preferred.

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