Rose Syllabub & Sugared Strawberry
|Rose wine||125 Milliliter|
|Golden caster sugar||50 Gram|
|Lime||1 1⁄4 , finely grated zest and juiced|
|Double cream||284 Milliliter|
|Golden caster sugar||3 Tablespoon|
|Rose wine||375 Milliliter|
For the syllabub, put the wine, sugar, lime zest and juice in a bowl and chill for 1 hr.
1 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.
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.