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    Strawberry syllabub with caramel shards

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    Strawberry syllabub with caramel shards

    • Preparation time: 15 minutes, plus standing
    • Total time: 15 minutes, plus standing

    Serves: 2


    200g strawberries, sliced
    1 tbsp vanilla sugar
    50g caster sugar
    125ml double cream
    2 tbsp icing sugar
    100ml sparkling rosé


    1. Slice the strawberries into a bowl. Sprinkle over the vanilla sugar and leave to soak for about 30 minutes until the sugar has dissolved. Place a sheet of non-stick baking parchment on 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. Then 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 blender, blend the remaining strawberry mixture to a smooth purée. Sieve the strawberry purée to remove the pips then spoon a little over the strawberries in each glass.

    4. Pour the cream into a bowl with the icing sugar and sparkling rosé then whisk until the cream forms soft peaks. Using a metal spoon, gently fold in the remaining strawberry purée – but not completely. You want to create a rippled effect. Spoon the syllabub into both glasses.

    5. Break the hard caramel into shards and arrange on top of the syllabub. Serve immediately. 

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