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.
Photos

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