Strawberry daiquiri syllabubs

Description

This recipe was written by Angela Nilsen.

Ingredients

450g/1lb strawberries, hulled and quartered
90ml/6tbsp white rum or wine
1 tbsp caster sugar, plus 50g/2oz
284ml/9½fl oz carton double cream
2 limes
strawberries, halved and extra lime zest, to decorate

Method

1. Put the strawberries in a large bowl with 45ml/3 tbsp rum or wine and 1 tbsp caster sugar. Break down with a fork into big chunks to release some of the juices. Set aside.
2. Pour the cream into a large bowl. Finely grate the zest and squeeze the juice from one of the limes. Stir into the cream with the remaining rum or wine and sugar. Whisk with an electric hand whisk until thickened but not too stiff.
3. Remove thin strips of zest from the remaining lime and reserve for decoration. Cut the lime in half and rub the cut side around the rims of four glasses.
4. Dip the rims in caster sugar. Divide the strawberry wine mixture between the glasses and pile spoonfuls of the syllabub mixture on top. Decorate each with a strawberry half and twists of lime zest.