|Preparation||Resting||Cooking||Start to finish|
|23 min.||15 min.||45 min.||1 hour 23 min.|
|1||Pour 750 ml red wine into a saucepan on medium heat. bring to the boil, then leave to boil gently until reduced by half.|
|2||Add to the reduced red wine: 150 g caster sugar, 2 sprigs thyme and the zest of 1 lemon.|
|3||Put the pan back on the heat and reduce again by half.|
|4||Filter the contents of the pan through a fine strainer.|
|5||You will now have a red wine reduction flavoured with thyme and lemon.|
Leave to cool, then cover and refrigerate.
|6||Prepare 500 g strawberries, remove the green tops and cut in 4 lengthways.|
Put into a bowl.
|7||Pour the cold red wine reduction over, mix well and leave to steep for 15 minutes.|
|8||Divide out into small dishes and pour a generous slurp of the red wine reduction over.|
|9||Finish with a beautifully piped rosette of whipped cream (Chantilly) and garnish, if you like, with a mint leaf.|
Serve cool but, above all, not too cold.