Rosé syllabub & sugared strawberries

200 kcal or less 30-60 minutes 6 servings alcoholic puddings fruit fool golden caster sugar make ahead over an hour rosé syllabub rosé wine sillabub strawberries strawberry dessert summer summer dessert sylabbub sylabub sylabubb

N/A

Source

Ingredients

125ml rosé wine

50g golden caster sugar

finely grated zest and juice 1 lime , plus extra lime zest to decorate

284ml carton double cream

700g strawberry

3 tbsp golden caster sugar

½ bottle rosé wine (375ml)

Method

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.