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Syllabub with Strawberries and Black Pepper



½ cup Dry Sercial Madeira or Amontillado Sherry

1 tablespoon lemon juice

Peel of half a lemon

1½ tablespoons sugar

1 pinch Kosher salt

1 cup heavy cream, cold

8 ounces strawberries, cut into quarters

8 2-inch sprigs of rosemary, for garnish

Black pepper


  1. Pour all syllabub ingredients except for cream into a large bowl and whisk until the sugar has dissolved, about 1 minute. Let stand in the fridge until the oils from the lemon peel have infused the wine, about 1 hour.
  2. Remove lemon peel. Pour cream into the wine and whisk until the cream is thick and holds its shape, about 5 minutes. Spoon the syllabub into 8 wine glasses, alternating spoonfuls of strawberries with spoonfuls of syllabub. Garnish with a sprig of rosemary and a dash of black pepper.
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