Fragrant Strawberry Syllabub (so simple but insanely delicious) 

This recipe is so easy yet so impressive at the same time. If you fancy a go at come dine with me or something like that but have no idea what you are doing… just make some of these and your bound to win.



Strawberry Salsa

Ingredients:

  • 500g strawberries
  • 10g coriander
  • 10g fresh mint
  • 2 lemons juiced and zested
  • 2 tbsp icing sugar
  • 20g Chinese stem ginger

Method:

  1. Dice the strawberries about 1cm in diameter
  2. Finely chop the mint and corriander and mix with the diced strawberries (with all fresh herbs the more you chop them the more flavour they lose , slice as finely as you can to keep their freshness)
  3. Finely chop the ginger
  4. Add all the ingredients into a bowl and stir together well.

 

 

Syllabub

Ingredients:

  • 2 x lemons
  • 50m sherry
  • 50m brandy
  • 1200ml cream
  • 300g caster sugar

Method:

  1. Zest the lemons into a pan with the alcohol
  2. Bring to the boil and then simmer for 3 minutes to infuse with the zest
  3. Drain off the liquid with a sieve and discard the zest. Leave the alcohol to one side to cool
  4. Juice the 2 lemons and mix with the alcohol
  5. Whisk the sugar and cream together in a mixer and combine the alcohol/lemon juice. Once all combined whisk to a soft peak (peaks form in the whipped cream but will fall back down after a few seconds)

 

 

Meringue

Ingredients:

  • 4 egg whites
  • 200g caster sugar
  • 70g icing sugar

Method:

  1. Whisk the egg whites with an electric whisk or a mixer and once they begin to foam and turn a white colour slowly pour in the caster sugar. 
  2. Once all the caster sugar has been mixed in keep whisking until the meringue mix is firm peak (stiff peaks are created in the mixture that don’t fall down) 
  3. Now fold in the icing sugar (if icing sugar is lumpy sift through a sieve first) 
  4. Now you have a firm white mixture of meringue coat a large baking tray with grease proof paper or a sil pat matt. 
  5. Spread the mixture thinly over the matt the thinner you spread the quicker it will cook. 
  6. Places the meringue in an oven @ 110 degrees Celsius for about 90 minutes and then check it you are looking for a perfect crumbly solid meringue with a slightly soft centre. If it isn’t read just keep checking every 20 minutes or so. 


Presentation:

In a wine glass or tumbler build the dessert up in layers of syllabub and strawberry salsa also crumbling meringue into each layer.

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