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    Sparkling Rosé and Strawberry Syllabub with Caramel Shards

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    Sparkling Rosé and Strawberry Syllabub with Caramel Shards

    • Gluten Free
    • Preparation time: Prepare 15 minutes, plus 30 minutes plus soaking

    Serves: 2


    • 200g strawberries, sliced
    • 1 tbsp vanilla sugar
    • 50 g caster sugar
    • 125 ml double cream
    • 2 tbsp icing sugar
    • 100 ml Jacob’s Creek Sparkling Rosé


    1. Reserve 2 small strawberries, then slice the remaining fruit into a bowl. Sprinkle over the vanilla sugar and leave to soak for about 30 minutes, until the sugar has dissolved in the strawberry juice. Place a sheet of non-stick baking parchment onto a baking tray.
    2. Meanwhile, place the caster sugar in a small pan over a medium heat. Do not stir. Watch the sugar until the bottom layer has turned to liquid. Reduce the heat and stir until the sugar has dissolved and is a light caramel colour. Pour onto the sheet of baking parchment and leave to cool and harden.
    3. Place a spoonful of the strawberries in the bottom of 2 glasses. Then, using a small food processor or blender, blend the remaining strawberry mixture to a smooth purée. Sieve the strawberry purée to remove the pips, then spoon a little into each glass over the strawberries.
    4. Pour the cream into a bowl with the icing sugar and sparkling rosé then, using an electric whisk, whisk until the cream forms soft, floppy peaks. Using a metal spoon, gently fold in the remaining strawberry purée – but not completely. You want to create a rippled effect. Spoon this syllabub into both glasses.
    5. Break the hard caramel into shards and arrange on top of the syllabub. Serve immediately with the reserved strawberries, and almond thins such as Jules Destrooper Almond Thins.

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    Cook's tips

    This dessert is best prepared just before serving, to prevent the alcohol and cream separating. However, the caramel shards and strawberry purée can be made ahead.


    Average user rating

    3 stars