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Raspberry Syllabub

ingredients

225 g raspberries
2/3 cup (150 ml) 1/4 pt Amontillado or other dry sherry, or dry white wine
2 tbsp brandy
grated rind 1 orange
grated rind 1/2 lemon
1/3 cup (75 g) 3oz sugar
450 ml (3/4 pint) double cream (heavy cream)

method

1. Keep 1 - 3 raspberries per serving to one side. Crush the remainder slightly and then put in a bowl with all the other ingredients, except the cream. (If you have no Amontillado, and use dry sherry or dry white wine instead, you might like to add a little extra sugar.) Leave to marinate for at least 4 hours in a warm place, or overnight in a refrigerator.

2. Force the mixture through a sieve. Pour in the cream and then whip to soft peaks. Put the reserved fruit in the bottom of your serving glasses and top with the syllabub. Chill well before serving, perhaps with unfilled brandy snaps. This style of syllabub may separate but do not worry if it does.

What did you think?

22 people have helped to review this recipe. Thankyou!

Syllabub
posted by Amanda Giles @ 09:32AM, 10/19/08
I have been looking for syllabub for ages! you could try making syllabub without all the sherry and brandy and wine, as my kids would love to try syllabub, i just use sugar, raspberries/strawberries and cream, it is lovely!
Syllabub
posted by Sue Haslam @ 02:41PM, 10/13/11
This recipe is brill, loved it with the kick of "Brandy" I am making it again this week, but going to try adding mini marshmallows to it. Yum
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