Strawberries and Cream with Verbena and Mirabeau rosé gin jelly
Make the rosé gin jelly and verbena syrup at least four hours before serving.
- 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.