Ultimate scones
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe
Rosé syllabub & sugared strawberries
- Preparation and cooking time
- Prep: -
- Easy
- Serves 6
Skip to ingredients
For the rose syllabub
- 125ml rosé wine
- 50g golden caster sugar
- finely grated zest and juice 1 limeplus extra lime zest to decorate
- 284ml carton double cream
For the sugared strawberries
- 700g strawberry
- 3 tbsp golden caster sugar
- ½ bottle rosé wine(375ml)
Nutrition:
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
For the syllabub, put the wine, sugar, lime zest and juice in a bowl and chill for 1 hr.
step 2
About 45 mins before serving, halve any big strawberries and keep the smaller ones whole. Scatter them in a bowl and sprinkle over the sugar. Let them sit for 30 mins to release their flavoursome juices. Pour over the wine and leave for 10-15 mins.
step 3
Half-whip the cream for the syllabub, then gradually pour in the chilled wine mix, continuing to beat as you go, until you have a softly whipped creamy mixture that holds its shape enough to be spoonable. Serve the strawberries and their boozy juice in bowls topped with a spoonful of syllabub, and scatter over a little lime zest.
