Elderflower Syllabub with Roasted Balsamic Strawberries  

This month we invited Fuss Free Flavours writer Helen Best-Shaw to use our seasonal ingredient - the Strawberry - in a recipe of her creation: 

Strawberries, cream and elderflower typify the flavours of the British summer.  

This twist on the classic strawberries and cream is perfect for using up any strawberries which are just past their best – simply roast them with a sprinkle of sugar and a glug of balsamic vinegar. Adding a dollop of low fat yoghurt to the syllabub adds a touch of tartness as well as lowering the fat content.

Serve the syllabub and roasted strawberries layered into a wine glass for a quick, easy and impressive dessert.

Ingredients (Serves 4)

For the roasted strawberries

  • 600g strawberries – hulled and cut in half
  • 3 dsp caster sugar
  • 3 dsp balsamic vinegar

For the syllabub

  • 300ml double cream
  • 40ml white wine
  • 50ml elderflower cordial
  • 25g caster sugar
  • 100g low-fat natural yogurt

Preparation Method

Spread the strawberries out in a large oven dish and sprinkle the sugar, and pour the vinegar over.  Gently shake the dish to mix. 

Use the best balsamic vinegar you can – ideally an aged one which is thick and almost syrupy.  I like Belazu’s Aged Balsamic vinegar.

Cook in the Baking Oven of the Aga (Gas Mark 4 / 180C of a conventional oven) for 20 – 30 minutes until the strawberries are soft and a syrup has formed.

Allow to cool and store in a covered container in the fridge.

Place all the ingredients apart from the yogurt into a bowl and whisk with an electric mixer until the mixture holds a soft peak then fold in the yogurt.

You can substitute the wine with some extra elderflower syrup or milk. If you over whip the syllabub simply fold in a little milk to relax the mixture.

To serve

200g Strawberries – hulled and sliced

Fill a large wine glass with layers of the roast strawberries (not using all the syrup) and syllabub. Top with the sliced fresh strawberries.  

Serve immediately.

Cook’s Tip

Use the leftover strawberry balsamic syrup in salad dressings or over ice cream.

Recipe, styling and photography by Helen Best-Shaw, Fuss Free Flavours, for Rix Petroleum. Usage licensed for web and media usage with accompanying credit. 

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