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