Ingredients
Method
1.To make syllabub; Split vanilla bean lengthways, scrape seeds into small saucepan; add bean, ½ cup of the wine and 2 tablespoons of the sugar. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, about 5 minutes or until reduced by half. Stir in juice; transfer to medium heatproof bowl, cool. Cover; refrigerate 1 hour.
2.Meanwhile, break chocolate into small saucepan, add ¼ cup of the cream; stir over low heat until smooth. Transfer mixture to large heatproof bowl; cool to room temperature.
3.Combine remaining wine and sugar, and berries in medium bowl; stand 15 minutes.
4.Discard vanilla bean from wine mixture. Gently whisk remaining cream into wine mixture. Fold cream mixture into chocolate mixture, in two batches.
5.Divide berry mixture between six 1-cup (250ml) serving glasses; top with syllabub.
It is fine to use just the one 300ml carton of cream for this recipe.
Note
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