Sunday 19th April 2020
For an Easy Weekend Pud.
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.
Use mango or ripe nectarines instead of the strawberries, if preferred.