Syllabub recipe
Syllabub recipe
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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
Reference: Syllabub recipe
Recipe type: xarchivex
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