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Everlasting Syllabub
Whipped Cream and White Wine Dessert! |
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Variation 1-
1/4 pint (150ml) White wine
2 Tbls. Lemon juice
2 tsp. Lemon Zest (plus extra to decorate)
3oz. (75g) Caster Sugar
1/2 pint (300ml) Double cream
Variation 2-
1 lemon, zest and juice
3oz. (75g) Caster sugar
1-2 Tbls. Brandy
2 Tbls. Sweet Sherry
1/2 pint (300ml) Double cream
Lemon Twists, to decorate
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Variation 1-
Put the wine, lemon juice, zest, and sugar into a bowl. Leave for at least 3 hours. Add the cream and whip until the mixture stands in soft peaks. Transfer to 6 wine or sundae glasses and decorate with lemon zest. Chill for several hours before serving!
Variation 2-
Soak the lemon zest in the juice for 2-3 hours, then mix with sugar, brandy, and sherry. Stir until dissolved. Whip the cream lightly, until it is just beginning to hold its shape, then gradually add the liquid, whipping continuously. Take care not to over-beat. Chill before serving in glasses, decorated with lemon twists!
Variation 3-
Orange Syllabub-
Use 2 Tbls. of an orange liqueur in place of the white wine or brandy/sherry mixture and the juice and zest of a medium orange in place of the lemon juice and zest. Reduce the sugar to 2oz. (50g). Allow to chill, then whip. Serve quickly, as this version separates into 2 layers when chilled.
Click on Helen's British Cooking Site for more great recipes!
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Preparation Time: |
Serves: 6 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Helen Watson
United Kingdom |
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| This recipe has been viewed 12268 times. |
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