Syllabub with Strawberries and Black Pepper

By LRay

Ingredients

• For the syllabub:
• 1/2 cup Dry Sercial Madeira or Amontillado Sherry
• 1 tablespoon lemon juice
• Peel of half a lemon
• 1 1/2 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

Details

Servings 8
Adapted from localpalatemag.com

Preparation

Step 1

Directions1.

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.