Grapefruit and mint syllabub
This super-easy dessert is made with floral rosé wine and sharp, refreshing grapefruit – it may take just 10 minutes to make but will end your dinner on a high note
- Serves: 6 persons
- 400ml double cream
- 75g caster sugar
- 75ml rosé wine
- 1red grapefruit, zested and juiced (you’ll need 75ml of juice), plus segments to serve
- ½small bunch mint, leaves picked and finely chopped, plus extra whole leaves to serve
- shortbread fingers or biscotti, to serve
Step 1Whip together the cream and sugar to soft peaks using an electric whisk. Fold in the wine, grapefruit juice and chopped mint, then whip to soft peaks again.
Step 2Divide the mixture between dessert glasses and chill for up to 24 hours (chill the segments and grapefruit zest alongside until you’re ready to serve). Just before serving, scatter over the grapefruit zest and segments, and some whole mint leaves. Serve with the shortbread fingers or biscotti dipped in melted chocolate.