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Syllabub with Strawberries and Black Pepper


½ cup sercial Madeira or amontillado sherry

1 tablespoon lemon juice

Peel of half a lemon

1½ tablespoons sugar

Kosher salt

1 cup cold heavy cream

8 ounces strawberries, cut into quarters

8 (2-inch) rosemary sprigs for garnish

Black pepper


  1. Pour first five ingredients into a large bowl and whisk until sugar has dissolved, about 1 minute. Let stand in the fridge until oils from lemon peel have infused the wine, about 1 hour.
  2. Remove lemon peel. Pour cream into the mixture and whisk until cream is thick and holds its shape, about 5 minutes. Spoon syllabub into eight 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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