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Tuesday, June 7, 2016


How to Make Syllabub Recipe - preparation 15 minutes plus cooling and chilling

Serves 4

pared zest and juice of 1 lemon
125ml/4fl oz/½ cup medium dry white wine or sherry
2 tbsp brandy
50g/2oz/4 tbsp caster (superfine) sugar
300ml/½ pint/1¼ cups double (heavy) cream
freshly grated nutmeg to dust

1 Put the lemon zest and juice in a bowl with the wine or sherry and brandy. Leave to stand for several hours.

2 Strain the liquid into a large bowl and stir in the sugar.

3 Gradually add the cream, whipping between each addition, until it just holds its shape.

4 Divide the syllabub among four serving glasses. Chill in the refrigerator for 1 hour before serving dusted with nutmeg..

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