Syllabub with Strawberries and Black Pepper

Photo by Andrew Cebulka

8 servings

  • 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.
  • From Matt Lee and Ted Lee, Charleston, South Carolina

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