Berry Syllabub

  • 250ml sweet white wine , such as Sauternes or muscat
  • 75g caster sugar
  • 2 strips lemon zest
  • 600ml double cream
Berry Puree
  • 150g blackberries
  • 150g blueberries
  • 2 tbsp caster sugar
  • 150g strawberries , hulled and quartered
  • 150g raspberries
1. For the syllabub base, combine the sweet wine, caster sugar and lemon zest strips in a bowl. Stir to dissolve the sugar and set aside for at least 30 minutes to allow the lemon to infuse the wine.
2. To make the berry purées, put the blackberries and blueberries in a small pan, add 1 tbsp caster sugar and cook over a low heat until the fruit is tender and juicy. Push through a nylon sieve into a bowl and cool.
3. Put the strawberries in a blender with the raspberries and remaining caster sugar. Whizz until smooth, then push the fruit through a sieve into a bowl.
4. Remove the lemon zest from the sweet wine mixture. Pour the double cream into a large bowl and, whisking constantly, add the sweet wine in a steady stream. Continue to whisk until the cream is soft and pillowy.
5. Add 2/3 of both berry mixtures to the cream and, using a large metal spoon, very roughly combine. Spoon into glasses and serve with the extra berry purées.