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Solid Syllabub

Ingredients
  Lemon 1⁄2
  Sweet white wine/Medium white wine 6 Tablespoon
  Brandy 2 Tablespoon
  Sifted icing sugar 75 Gram
  Double cream 300 Milliliter (3 Deciliter)
Directions

The texture and flavour of this syllabub improves if made the day before it is served.
Put the thinly pared rind, the strained juice, wine, brandy and sugar (the amount of sugar depends on the sweetness of the wine) into a large bowl.
Leave for at least 3 hours, or overnight.
Remove lemon rind.
Add cream and whisk steadily until the mixture is thick enough to stand in soft peaks.
Pile into small fluted or custard glasses and leave in a cool place for several hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Drink: 
Wine
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
4

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