Red wine, black pepper and dessert…not 3 things that usually go together is it?! What I have for you this week is not only a recipe that uses our wine of the month – Pinot Noir – but also treats the sweet tooth and excites the taste buds. I don’t know about all you ladies out there but something about this chilly weather makes my sweet tooth even sweeter.
Syllabub is an old English dessert, and is essentially wine and fruit whipped with cream.
I made this recipe during the week, but was not able to find the titanium leaves. I substituted this with 1 leaf = 0.5 teaspoon of the powdered geleatine and disolve in water as your gelatine directs. Jelly turned out perfectly using this method.
Little bit of advice before starting – make sure you leave time for the cooling and setting of the jelly! The jelly needs about 20 minutes to cool and between 45 – 60 mins to set. Aside from that this recipe is really easy – more about assembly than actual cooking.
What I love about this dish (aside from the use of wine) is that serving it up in glasses is a great way to impress guests with a dessert with a twist.
P.S. Try adding a little bit of sugar to the cream if you like things even sweeter.
- 300 gm strawberries, hulled, sliced
- 1 tbsp strawberry liqueur (optional)
- 1 tbsp pure icing sugar, sieved
- 1 tsp aged balsamic vinegar
- 1 tsp finely grated lemon rind
- 150 ml pouring cream
Red wine and pepper jelly
- 500 ml pinot noir
- 150 gm strawberries, hulled, sliced
- 50 gm caster sugar
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 1 tsp freshly ground black pepper
For red wine and pepper jelly, bring wine, strawberries and sugar just to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to infuse (1 hour). Strain through a fine sieve into a clean saucepan (reserve strawberries) and bring to the simmer over medium-high heat. Squeeze water from gelatine, add to pan, stir to dissolve, then remove from heat and set aside to cool. Pour into a deep 14cm x 18cm plastic container, refrigerate until almost set (45 minutes-1 hour), stir in pepper and refrigerate until set (15-20 minutes).
Pulse 150gm strawberries and reserved wine-steeped strawberries in a food processor until coarsely chopped, add strawberry liqueur, icing sugar, balsamic vinegar and lemon rind, stir to combine, add half the remaining strawberries and stir to combine. Whisk cream in a separate bowl to soft peaks, then fold through strawberry mixture.
Break jelly into bite-sized pieces with a spoon, divide among six 300ml glasses, spoon strawberry cream over, top with remaining strawberries and a pinch of freshly ground black pepper and serve.
(Original recipe source: Australian Gourmet Traveller)