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Raspberry and rosé syllabub

Galton Blackiston from Market Kitchen
A boozy dessert laced with sherry too, makes quick work of summer raspberries from Galton Blackiston

Raspberry and rosé syllabub

Method

1. Mix together the sherry, sugar, raspberries, lime juice and rose wine in a bowl. Leave for one hour, then blend in a liquidiser and push through a fine sieve.

2. Put the cream in a large bowl and pour in the fruit mixture. Whisk until thickened and light. Serve in tall glasses or a glass bowls with a grating of nutmeg and a few fresh raspberries.

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Serves: 4

Prep: 10 min, plus 1 hr steeping

Ingredients
150ml cream sherry
6 tbsp caster sugar
285g Raspberries, plus extra for decorating
1/2 lime, juice only
145ml rosé wine
Nutmeg, for grating
425ml double cream