Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
51 K 4.6/5 (5 reviews)
1 hour 25 min.
Easy
8 people
7 IngredientsLast modified on: June 30th 2019
For 8 people, you will need:
- 1
1 litre 500 ml red wine - 2
300 mls caster sugar - 3
4 sprigs thyme - 4
2 lemons - 5
1 litre 470 ml strawberries - 6
400 mls Chantilly cream - 7
8 fresh mint leaves (optional)
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 15 min.
Cooking: 45 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Pour 1 litre 500 ml red wine into a saucepan on medium heat. bring to the boil, then leave to boil gently until reduced by half.
Stage 2 - 3 min.
Stage 3 - 15 min.
Put the pan back on the heat and reduce again by half.
Stage 4 - 1 min.
Filter the contents of the pan through a fine strainer.
Stage 5
You will now have a red wine reduction flavoured with thyme and lemon.
Leave to cool, then cover and refrigerate.
Leave to cool, then cover and refrigerate.
Stage 6 - 10 min.
Stage 7 - 15 min.
Pour the cold red wine reduction over, mix well and leave to steep for 15 minutes.
Stage 8 - 5 min.
Divide out into small dishes and pour a generous slurp of the red wine reduction over.
Stage 9 - 4 min.
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.
Serve cool but, above all, not too cold.
Remarks
If possible, opt for a fairly light red wine with not too much tannin.
If you don't have time to whip cream, replace this with a generous spoonful of thick crème fraiche, sprinkled with a little caster sugar.
If you don't have time to whip cream, replace this with a generous spoonful of thick crème fraiche, sprinkled with a little caster sugar.
Keeping: Should be eaten within the hour.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 500 RDI=50 % | 240 RDI=40 % | 5,590 RDI=280 % | 23,390 RDI: 280 % |
| Per 100 g | 1 RDI=0 % | 10 RDI=1 % | 6 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
| Per person | 4 RDI=2 % | 60 RDI=6 % | 30 RDI=5 % | 700 RDI=40 % | 2,920 RDI: 40 % |
How much will it cost?
- For 8 people : 18.75 €
- Per person : 2.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red wine
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Roscoff loaf, Saucipain, Boeuf (beef) bourguignon, Two-stage beef chuck , ... See them all 19
Strawberries
Like these other recipes: Frozen cottage cheese with strawberries, Fraisier (French strawberry cake), Pear and strawberry verrine with tiramisu cream, You should not soak strawberries in water, Strawberry feuilleté, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Warm apple feuillantines, Ice-cream Vacherin, Pear charlotte, Strawberry Charlotte, ... See them all 30
Caster sugar
Like these other recipes: Chocolate and vanilla crème brûlée, Little vanilla, clementine and chestnut verrines, Rhubarb tart, Peach and verbena feuilleté, Foie gras cured in salt, ... See them all 361
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