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Strawberries and Cream with Rosé Gin Jelly

Strawberries and Cream with Verbena and Mirabeau rosé gin jelly

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

Ingredients
 
 

  • 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

Instructions
 

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
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