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  • Syllabub recipe

Syllabub recipe

Posted on Jul 28th, 2022
by Matthew
Categories:
  • Recipes

Syllabub recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Syllabub recipe. Read more below.
Syllabub recipe, recipe Rating: 4.8
Number of votes:81



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

Related posts:

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Reference: Syllabub recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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