Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
Syllabub cream
- 2/3 cup heavy cream
- 2tablespoons superfine sugar
- 1/2 lemon, grated zest
- 2tablespoons dry white wine
- 500grams strawberries, halved or quartered if large
- 200grams blueberries
- 2 lemons, 1 grated zest and juice, 1 zest curls (curls to decorate, optional)
- 3tablespoons superfine sugar
- 3tablespoons water
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
2.6grams
Fat
15.0grams
Carbs
28.2grams
Sugars
27.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the fruit, lemon zest and juice, sugar, and water into the slow cooker pot. Cover with the lid and cook on low for 1½-2 hours or until the fruit is tender but still holds its shape.
Step 2 of 3
Lift the pot out of the housing using oven mitts and allow the compote to cool. Just before serving, make the syllabub. Pour the cream into a bowl, add the sugar and lemon zest, and whisk until it forms soft swirls. Add the white wine and whisk for 1-2 minutes more or until thick again.
Step 3 of 3
Spoon the fruit into tall champagne-style glasses and top with spoonfuls of the cream. Decorate with lemon zest curls or small herb or pansy flowers, if desired, and serve immediately.
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