Strawberry syllabub recipe
Created by The Tesco Recipes team
This elegant summer dessert gives classic strawberries and cream a grown-up twist with rosé wine. The lightly whipped syllabub is quick and easy to make, the perfect creamy partner to boozy syrup-soaked berries.
See method- Serves 6
- Takes 20 mins plus cooling and soaking
- 297 calories / serving
- Gluten-free
Ingredients
- 200ml Provence Rosé, or low-alcohol rosé
- ½ tsp vanilla paste
- 60g caster sugar
- 250g strawberries, sliced or quartered
- 250ml double cream
- pink food colouring gel
- ¼ tsp rose water (optional)
Each serving contains
- Energy
- 1190kJ 297.0kcal
- Fat
- 23g
- Saturates
- 14g
- Salt
- 0.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 14.9gProtein 1.0gFibre 1.6g
Method
- In a small saucepan, heat 100ml rosé with the vanilla and 15g sugar over a low heat. Once the sugar has dissolved, bubble for 1 min, then transfer to a heatproof bowl and leave to cool.
- An hour before serving, pour the wine syrup over the strawberries and leave to soak at room temperature – any longer will make them too soft.
- Meanwhile, in a large bowl, mix the remaining rosé and sugar with the cream. Set aside in the fridge until ready to serve.
- Divide the strawberries between 6 bowls or wide glasses. Whip the cream mixture until it’s just starting to hold its shape, then whisk in a little food colouring and rose water, if using. Spoon the cream syllabub on top of the strawberries to serve.
- See more Strawberry recipes
