Rosé Strawberry Syllabub Food

ROSé STRAWBERRY SYLLABUB

Steps:

• Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins - this will make the strawberries really juicy.
• Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.
• Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don't make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

ROSé SYLLABUB & SUGARED STRAWBERRIES

Steps:

• For the syllabub, put the wine, sugar, lime zest and juice in a bowl and chill for 1 hr.
• 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.

STRAWBERRY SYLLABUB

Steps:

• Whip cream and 1/4 cup sugar until stiff.
• In another bowl, beat egg whites and 1/4 cup sugar until stiff.
• Fold egg whites into the cream mixture.
• Add sherry.
• PLace berries in serving bowl.
• Pour sauce over them and serve.