Syllabub
Created by Tisme on October 3, 2015
- Servings: 4
- Prep Time: 24+h
- Cook Time: 0m
- Recipe #21181
Ingredients
- 1/3 cup caster sugar
- 1/4 cup sherry wine
- 2 tablespoons Cognac (or brandy will be great also)
- 2 tablespoons fresh lemon juice
- 1 lemon (zest of, & reserve a small amount for garnish)
- 400 ml heavy cream (use a cold heavy cream with 30-40 per cent butterfat)
- Nutmeg (1 pinch, freshly grated)
- Rosemary (4 sprigs)
How to Make
-
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.
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Step 2: Add the cream and a pinch of nutmeg to the sherry mixture and whip with a whisk until soft peaks form.
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Step 3: Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.
Nutritional Facts
- 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