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Blackcurrant Syllabub

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Ingredients
  Blackcurrants 4 Ounce (125 Gram)
  Granulated sugar 1 Ounce, grated (25 Gram)
  Lemon, rind 1 , juiced
  Sherry 1 Tablespoon
  Double cream 4 Ounce (114 Milliliter)
  Caster sugar 1 Tablespoon
Directions

Place the blackcurrants, granulated sugar, lemon rind and juice in a saucepan and cook gently for 5 minutes.
Cool slightly, then puree in an electric blender or rub through a sieve.
Stir in the sherry.
Place the cream, caster sugar and half the blackcurrant puree in a bowl and whisk until the mixture forms soft peaks.
Spoon the remaining puree into the base of 2 glasses and top with the cream mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert

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