Strawberry Syllabub with Brittle

prep 20 mins cook 5–7 mins
  • 100 g (3½ oz) granulated sugar
  • 3 tablespoons water
  • 20 g (3⁄2 oz) flaked almonds
  • 500 g (1 lb) strawberries, hulled
  • 300 ml (½ pint) double cream
  • 50 g (2 oz) caster sugar
  • finely grated rind and juice of ½ lemon
  • 4 tablespoons white wine

Put the granulated sugar, water and almonds into a frying pan and heat gently, without stirring, for 2–3 minutes until the sugar has dissolved. Tilt the pan to mix the sugar, if needed. When dissolved, increase the heat and boil the mixture for 3–4 minutes until the syrup and nuts are just turning golden. Tip out on to an oiled baking sheet and allow to cool and harden.

Meanwhile, make the syllabub by puréeing the strawberries in a blender or food processor. Sieve out the seeds, if liked. Whip the cream until it forms soft peaks then whisk in the caster sugar, lemon rind and juice and wine. Fold in the strawberry purée and divide between 6 glasses, set on a plate. Chill until required.

To serve, lift the almond brittle off the baking sheet and break into shards. Arrange on the syllabub plate and serve immediately.

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