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London Syllabub

Western.Chefs's picture
Ingredients
  Port 1⁄2 Pint (300 Milliliter)
  Castor sugar 6 Ounce (175 Gram)
  Grated nutmeg 1 Pinch
  Double cream 1 1⁄2 Pint (900 Milliliter)
Directions

MAKING
1) Combine the port, caster sugar and nutmeg.
2) Now add the cream and beat till soft and fluffy peaks form.

SERVING
3) Ladle into glasses and serve chilled.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Dessert
Drink: 
Wine
Preparation Time: 
10 Minutes
Servings: 
6

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