Syllabub
Recipe: #21181
October 03, 2015
Categories: Desserts, Italian, One-Pot Meal, Birthday, Christmas, Easter, Mothers Day, Romantic Dinner, Gluten-Free, No Eggs, Vegetarian, Wine, Heavy Cream, Kosher Dairy, , more
"Another recipe from my all time favourite paper "The Weekly Times" An adult version of this all time classic, be warned it is rich! This is great for a summer desert. You do need to let this sit at least overnight I have included this in the cooking time. For a variation the recipe states....."You can fill the glasses halfway, add a little raspberry puree, or a few chopped fresh peaches or strawberries, and then top them off with the remaining syllabub, to create a fruity middle section"."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (192.8 g)
- Calories 431.4
- Total Fat - 37.5 g
- Saturated Fat - 23.2 g
- Cholesterol - 138 mg
- Sodium - 40.8 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 1.5 g
- Sugars - 18.1 g
- Protein - 2.7 g
- Calcium - 80.8 mg
- Iron - 0.4 mg
- Vitamin C - 31.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the sugar into a large bowl, add the sherry, cognac, lemon juice and zest into the bowl. Stir well, then cover, let sit at room temperature overnight to allow the flavours to blend.
Step 2
Add the cream and a pinch of nutmeg to the sherry mixture and whip with a whisk until soft peaks form.
Step 3
Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.
Tips
No special items needed.
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