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 Verbena and Mirabeau rosé gin jelly
- 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
- 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.