Strawberry syllabub recipe

Name: Strawberry syllabub
Yield: Serves 6
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)

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

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¼ tsp rose water (optional)

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Nozeco Rose 750Ml
200ml Provence Rosé, or low-alcohol rosé
£3.50
£4.67/litre
Dr. Oetker Vanilla Bean Paste
½ tsp vanilla paste
£4.40
£44.00/kg
Silver Spoon Caster Sugar 1Kg
60g caster sugar
£2.25
£2.25/kg
Rosedene Farms Strawberries 227G
Aldi Price Match
250g strawberries, sliced or quartered
£1.39
£6.12/kg
Creamfields Double Cream 300Ml
Aldi Price Match
250ml double cream
£1.29
£4.30/litre
Dr. Oetker Extra Strong Food Colour Gel - Pink 15g
pink food colouring gel
£1.50
£100.00/kg

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.