Rosé Syllabub & Sugared Strawberries Recipe
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Rosé Syllabub & Sugared Strawberries Recipe
A stunning but simple dish, the classic syllabub is made special here with rosé wine and zesty lime!
Servings: 2
INGREDIENTS
- 2 tbsp curry paste (we used Patak's Origional Balti curry paste)
- 1 onion, finely sliced
- 200g large raw or cooked prawn, defrosted if frozen
- 400g can chopped tomato with garlic
- large bunch coriander, leaves and stalks chopped
METHOD
1. For the syllabub, put the Mirabeau Pure Cote de Provence, sugar, lime zest and juice in a bowl and chill for 1 hr.
2. 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 Mirabeau Pure Cote de Provence and leave for 10-15 mins.
3. Half-whip the cream for the syllabub, then gradually pour in the chilled Mirabeau Pure Cote de Provence 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.
