Mulled Berries Champagne Syllabub (Print-Friendly Format)
Berries in mulled wine, topped with champagne syllabub and festive garnishes for a stunning dessert.
# Ingredients You’ll Need:
→ Mulled Berries
01 -
250 ml red wine
02 -
100 g caster sugar
03 -
1 sachet mulled wine spices
04 -
250 g mixed frozen berries
→ Champagne Syllabub
05 -
250 ml Champagne or sparkling wine
06 -
2 tablespoons lemon juice
07 -
100 g caster sugar
08 -
500 ml double cream
→ Gold Stars and Snow Decoration
09 -
175 g caster sugar
10 -
60 ml cold water
# How to Make It:
01 -
Combine red wine, 100 g caster sugar and mulled wine spices in a saucepan. Heat gently over medium-low, stirring until the sugar dissolves. Bring to a simmer, add frozen berries and poach gently for 5–6 minutes until softened but still holding shape. Remove from heat and allow to cool.
02 -
Pour Champagne or sparkling wine into a mixing bowl. Add lemon juice and 100 g caster sugar, whisk until sugar is partly dissolved. Add double cream and whip until soft peaks form and mixture holds its shape.
03 -
Place 175 g caster sugar and 60 ml cold water in a clean saucepan. Heat gently, swirling pan, until sugar dissolves. Raise heat and boil, without stirring, until syrup reaches pale gold caramel colour. Pour onto non-stick baking sheet and, working quickly, use cutters to press out star shapes. Allow to cool and set until crisp.
04 -
Spoon mulled berries with a little poaching syrup into serving glasses. Top with champagne syllabub. Garnish with gold sugar stars and shards for a decorative finish.
# Extra Tips:
01 -
For best results, chill glasses before assembling and serve immediately after garnishing. Sugar stars can be made ahead and stored in an airtight container for up to 2 days.