Name: Grapefruit and mint syllabub
Total time: 10 min
Yield: 6
Ingredients: 400ml double cream; 75g caster sugar; 75ml rosé wine; 1 red grapefruit, zested and juiced (you’ll need 75ml of juice), plus segments to serve; ½ small bunch mint, leaves picked and finely chopped, plus extra whole leaves to serve; shortbread fingers or biscotti, to serve

A creamy dessert in stemmed glasses topped with lemon peel and mint leaves on a white plate with a pink background

400ml double cream
75g caster sugar
75ml rosé wine
1 red grapefruit
zested and juiced (you’ll need 75ml of juice), plus segments to serve
½ small bunch mint
leaves picked and finely chopped, plus extra whole leaves to serve
shortbread fingers or biscotti
to serve

Method

step 1
Whip 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 2
Divide 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.