NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=

 

 
Everlasting Syllabub
Whipped Cream and White Wine Dessert!
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

 

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!

Preparation Time: Serves: 6
Recipe Origin: United Kingdom
Submitted by:
Helen Watson

United Kingdom
This recipe has been viewed 12047 times.
Google
 

 

Copyright © 1999-2024 NetCooks.com
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:  cooking@netcooks.com

Site Design by: Impressions 1st Consulting