Mulled Berries with Champagne Syllabub
Rating
We are in love with Mulled berries with Champagne syllabub.
Ingredients
- 250ml red wine
- 100g caster sugar
- 1 sachet mulled wine spices
- 250g mixed frozen berries
- 250ml Champagne or sparkling wine
- 2tbsp lemon juice
- 100g caster sugar
- 500ml double cream
- For the Gold Stars and Snow:
- 175g caster sugar
- 60ml cold water
Instructions
- Place the red wine, sugar and mulled spice bags into a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for about 20 minutes until the syrup is reduced to about 125ml. Place the frozen berries in a bowl and pour over the hot syrup. Leave to go cold.
- Divide the mixture between serving glasses.
- To make the syllabub, place the Champagne, lemon juice and sugar in a bowl and stir to dissolve the sugar. Whisk the cream in a food mixer until just starting to firm and then gradually whisk in the Champagne mixture until soft peaks form.
- Spoon the mixture into the glasses and chill for 1 hour.
- To make the gold stars and snow, cover a work bench with baking paper. Place the sugar and water in a small saucepan and stir over a medium heat until the sugar is dissolved. Boil for about 5 minutes until golden caramel. Remove from the heat and let sit for a minute allowing the mixture to cool and thicken slightly.
- Dip a spoon into the caramel and, working as quickly as you can, twirl backwards and forwards to form pretty star shapes all over the baking paper. Leave to set.
- Break off some really pretty pieces of the caramel ‘stars’ and then crush the rest with the end of a rolling pin to make gold ‘snow’. Arrange the stars and snow over the syllabub, and serve immediately.
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