Strawberries, with Chantilly cream, verbena and Mirabeau rosé gin jelly
This dessert couldn’t be more Provençal and more Mirabeau if it tried! With strawberries, verbena and jelly made from our Rosé Gin
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Ingredients
- 1 punnet strawberries
- 250ml double cream
- 30g icing sugar
- ½ lemon, zest only
- 1 sprig of lemon verbena, leaves picked (or basil or mint are nice alternatives if you can’t find verbena)
- 50g caster sugar
- 50ml water
- 150ml Mirabeau rosé gin
- 150ml water
- 100g caster sugar
- 1 tablespoon honey
- 2 sheets gelatin
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