Syllabub recipe

Syllabub recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Syllabub recipe, recipe Rating: 4.7
Number of votes:83 

Ingredients

110 ml	sherry, Marsala or white wine
2 tbsp	brandy
1	ripe lemon, juice and grated rind
60 g	sugar
300 ml	double cream
	nutmeg

Instructions

With a sharp knife thinly peel the lemon, then squeeze out the juice. In a bowl mix the sherry with the brandy and lemon juice, add the lemon peel and leave to stand overnight. The next day, remove the peel, then dissolve the sugar in the liquid, stirring well. Whisk in the double cream. Grate some nutmeg on top, then whisk the mixture until stiff.

Evenly divide the syllabub into 4 dessert glasses and leave to stand for some hours in a cool place, but not in the fridge.

Serve with almond biscuits.

Preparation time:
ca. 30 min
Resting time:
ca. 1 day 6 hrs
Grade of difficulty:
easy
Calories per portion:
n/a