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Strawberries and Cream with Rosé Gin Jelly

This strawberry dessert couldn’t be more Provencal and more Mirabeau if it tried! We hope you enjoy creating this Provençal twist on a classic English recipe. Perfect for balmy Summer evenings.

We used the first of the season’s Gariguette strawberries from the Domaine ‘potager’ vegetable garden. Gariguette is an old and much-loved French strawberry variety. There’s a lot of debate as to whether France or the UK grows the best strawberries; we wouldn’t want to comment on such a controversial topic(!), but it’s certainly true that these are delicious and sweet. Continue reading here for the photo gallery and wine pairing notes (the recipe follows below).

Strawberries and Cream with Rosé Gin Jelly

Strawberries and Cream with Verbena and Mirabeau rosé gin jelly

blankMaison Mirabeau Wine
Make the rosé gin jelly and verbena syrup at least four hours before serving.
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 4 hours
Course Dessert
Cuisine French


  • 1 punnet Strawberries
  • 8 1/2 oz Double Cream
  • 1 oz Icing Sugar
  • ½ lemon for zest only

Ingredients for Verbena Syrup

  • 1 sprig of Lemon Verbena leaves picked (or basil or mint if you can’t find verbena)
  • 2 oz Caster Sugar
  • 2 oz Water

Ingredients for Mirabeau's Signature Rosé Gin Jelly

  • 5 oz Mirabeau Rosé Gin
  • 5 oz Water
  • 3 1/2 oz Caster Sugar
  • 1 tbsp Honey
  • 2 sheets Gelatin


To Make the Rosé Gin Jelly:

  • Soak the sheets of gelatin in a bowl of cold water for five minutes or until soft.
  • Meanwhile, heat the gin and water in a saucepan over medium heat. Add the sugar and honey and keep on the heat until dissolved.
  • Remove from the heat and add the soft gelatin to the gin mixture in the saucepan. It should dissolve immediately. Then pour the jelly mixture into a bowl and leave to set in the fridge for at least four hours

To Make the Verbena Syrup:

  • Put all ingredients in a saucepan, bring to the boil, then simmer for three minutes. Once the sugar has dissolved and you have a nice green liquid, strain and cool
  • Mix the cream in a bowl or in a mixer, together with the icing sugar and lemon zest, and whip until it creates soft peaks (should take around 4-5 minutes), then leave in the fridge

To Prepare the Strawberries:

  • Wash and remove the stalks and cut in half lengthways
  • Once the verbena syrup is cool, pour over the strawberries in a bowl, to soften (‘macerate’) for a few hours, or overnight if you want really soft strawberries

To Serve:

  • Place strawberries in your chosen dish (we used a champagne coupe), get a few pinches of the jelly and crumble over the strawberries. Add a dollop of Chantilly, and garnish with finely sliced verbena leaves.
Keyword French Desserts, Gin, Strawberries
Tried this recipe?Let us know how it was!

Market Strawberries Provence @PerfProvence

Strawberry Desserts:

Strawberry Tiramisu

White Chocolate Mousse with Strawberry Sauce

Strawberry love in Tarte aux Fraises

Tomato and Strawberry Tart

Folie with Strawberries and Whipped Cream

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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