Strawberry syllabub with red wine and pepper jelly

AT A GLANCE

  • Serves 6 people

  • 300 gm strawberries, hulled, sliced
  • 1 tbsp strawberry liqueur (optional)
  • 1 tbsp pure icing sugar, sieved
  • 1 tsp aged balsamic vinegar
  • 1 tsp finely grated lemon rind
  • 150 ml pouring cream
  •  
  • Red wine and pepper jelly
  • 500 ml pinot noir
  • 150 gm strawberries, hulled, sliced
  • 50 gm caster sugar
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 1 tsp freshly ground black pepper
01   For red wine and pepper jelly, bring wine, strawberries and sugar just to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to infuse (1 hour). Strain through a fine sieve into a clean saucepan (reserve strawberries) and bring to the simmer over medium-high heat. Squeeze water from gelatine, add to pan, stir to dissolve, then remove from heat and set aside to cool. Pour into a deep 14cm x 18cm plastic container, refrigerate until almost set (45 minutes-1 hour), stir in pepper and refrigerate until set (15-20 minutes).
02   Pulse 150gm strawberries and reserved wine-steeped strawberries in a food processor until coarsely chopped, add strawberry liqueur, icing sugar, balsamic vinegar and lemon rind, stir to combine, add half the remaining strawberries and stir to combine. Whisk cream in a separate bowl to soft peaks, then fold through strawberry mixture.
03   Break jelly into bite-sized pieces with a spoon, divide among six 300ml glasses, spoon strawberry cream over, top with remaining strawberries and a pinch of freshly ground black pepper and serve.

Topics:

STRAWBERRIES, DESSERT, RED WINE, SUMMER, CHEFS' RECIPES, MODERN AUSTRALIAN

Recipe:

GEORGE BIRON, SUNNYBRAE, BIRREGURRA, VIC

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

SPARKLING SHIRAZ. , suggested by GEORGE BIRON, SUNNYBRAE, BIRREGURRA, VIC

FEATURED IN

Mar 2012

Mar 2012

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