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.
- 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)
- 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.