20 min

Strawberry Jubilee

Masayo Waki By Masayo Waki, Chef

Make a traditional French dessert light with strawberries.

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Ingredients For

  • 300 cl
  • 3 tsp
  • x0.50
  • x8
  • x2

Remove the stems from the strawberries, and if the strawberries are large, cut them into 2 to 4 pieces and marinade them in the crème de cassis. 

  • Place cassonade and red wine in a saucepan, heat until the sugar dissolves, and then turn off the heat. Cover the saucepan and leave for approximately 15 minutes. 

  • Remove turn on the heat again, and add corn starch dissolved in an equal quantity of red wine to thicken. 

  • When the mixture has cooled to body temperature, add the strawberries and mix.

  • Place ice cream in a bowl and pour the mixture on top.

  • W4_cover
  • A slice of Roquefort cheese
    PDO Roquefort
    Grenoble Walnuts and Périgord Walnuts
    PDO Grenoble Walnuts and Périgord Walnuts
    See Recipe