Syllabub Recipes

Blanch the mint in boiling water for about 20 seconds, no more. Drain and immediately plunge into a sink or large bowl filled with very cold water. Drain and lightly squeeze out excess water then pick off the leaves and discard the stems. Whizz the mint with... - 47.2266

GETTING READY 1) Slice off the tops and bottoms of the oranges and remove the skin. 2) Cut out the segments, removing the zest and the membranes. 3) In 4 dessert glasses, divide the segments euqally and chill. 4) Preheat the oven to... - 46.629

GETTING READY 1. Preheat your oven to 190C/fan 170C/gas 5 MAKING 2. In a pan, warm the orange juice and add sugar and let it dissolve 3. Cut rhubarb into portions as big as one's thumb and add it to the orange juice alongw with zest, star anise and cardamom... - 45.1668

GETTING READY 1) Take out guavas from the can and drain them. 2) Chop the guavas roughly. 3) Also drin the mandarin oranges from can and put 18 segments... - 43.9765

Very thinly pare the rind from the lemons and the orange, taking care not to remove any of the white pith. Squeeze the juice from the fruit and strain it. Put the rinds and juice into a mixing bowl, then pour in the champagne and Grand Marnier. Add the sugar... - 43.3583

GETTING READY 1. Let 1/2 cup water boil with sugar and 6 slices of fresh ginger until it has reduced to about 1/4 cup and slightly thickened. 2. Strain and let it cool. MAKING 3. Combine this syrup (or use ginger wine) with the lemon zest. 4. Let them cool... - 42.5468

MAKING 1. In a large bowl, blend together a cup of sugar, cider, lemon rind and juice, corn syrup and the bitters and mix till the sugar dissolves; chill till frosty cold 2. In a small bowl, beat egg whites till foamy, add the remaining quarter cup sugar into... - 42.328

MAKING 1. In a large bowl, mix the cream, mascarpone, orange zest, melted chocolate and juice together. 2. Use two serving glasses to pour the mixture into. 3. In a large dry frying pan, heat the sugar and caramelize it. This forms the basis of the orange... - 41.7519

Mix together 2 tablespoons rum, the sugar, 1 tablespoon citrus juice and grated rind and leave in a cool place (but not a refrigerator) overnight. An hour or so before the meal, slice the mangoes and place in the bottom of attractive glasses. Sprinkle them... - 40.7566

GETTING READY 1) Reserve 1-3 raspberries per serving to one side. 2) Crush the remaining raspberries a little. MAKING 3) Now place them in a bowl with all the other ingredients, leaving the cream. (If you have no Amontillado, and use dry sherry or dry white... - 40.4941

GETTING READY 1) Use a potato peeler to thinly peel the lemon. 2) Into a small bowl, squeeze out the juice and add just enough brandy to make 5 tablespoons of the mixture. 3) Add the peeled lemon rind to the mixture and allow it to stand for a minimum of 6... - 39.6783

MAKING 1. In a small, clean, moisture and grease free glass bowl, whisk the egg whites using a wire whisk or electric hand beater. Beat the egg whites till they are stiff and then add the sugar and beat again till it makes soft peaks. 2. Add the lemon juice... - 38.0422

GETTING READY 1) Grate the lemon rind. MAKING 2) In a mixing basin, place all the ingredeints except biscuits. 3) Whisk the mixture for 2-3 minutes until a thick batter is prepared. 4) In six serving glasses, pour the mixture equally. 5) Keep in refrigerator... - 36.7443

MAKING 1) Grate the lemon rind finely and then squeeze the juice. Place it in a bowl alongwith the honey and half of the wine. 2) Mix thoroughly and properly and then pour in the cream. Whisk till the mixture is thick and then add the remaining wine. If... - 35.7344

Put the lemon rind and juice, sherry and brandy into a small bowl. Cover and leave overnight. Strain the lemon mixture into a bowl and mix in the sugar to taste. Stir in the cream. Then using a wire whisk or electric beater beat until the mixture is thick and... - 35.496

MAKING 1) Take a bowl and whip the cream until it reaches the soft-peak stage. 2) Heat it gently, be careful, it should not become too hard. 3) Add sugar as per need and a dash of lemon juice. 4) You can pour wine as much as you want, remember the mixture... - 34.8365

In this syllabub the mixture separates, giving a frothy foam on top and a lemony wine whey beneath. Make in the morning for the evening. Whisk the egg whites until stiff. Then fold in the sugar, lemon juice and wine. Lightly whip the cream until thick but not... - 34.2743

Peel lemons very thinly and put rind (which must be quite free of bitter white part) to soak in sherry for at least 12 hours. Then take out lemon peel. Add brandy, cream, egg white, sugar and freshly squeezed lemon juice. Whip mixture until cream becomes... - 33.8794

MAKING 1) In a bowl, place together sugar, lemon rind, juice and wine and mix well. 2) In another bowl, beat the cream until it just begins to thicken, 3) While still beating add the wine mixture in gradually. 4) Divide the cream mixture into 4 sorbet or... - 33.63

MAKING 1) In a large bowl, combine the sugar, Champagne, lemon rind and juice together and mix well. 2) Whisk in the cream until the mixture forms soft peaks. 3) In tall glasses, spoon the mixture and place in the refrigerator for 1 to 2 hours. SERVING 4)... - 33.4416

The rose syllabub with sugared strawberries is an easy to prepare dessert and is really sweet and flavorful. Prepared with rose syrup and whipped cream chilled and poured over the sugared strawberries, with a sprinkling of lime zest, this dessert is beast... - 33.3501

1. Divide half the grapes equally between 6-8 tall stemmed dessert glasses, then cover with half the crushed macaroons. Place the rest of the grapes on top and finish with a layer of the remaining macaroons. 2. In a clean, dry, large bowl, whisk the egg... - 32.6982

1. Divide the raspberries between 6 small serving dishes or glasses. 2. Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the orange liqueur and sugar. 3. Gradually whisk in the cream until it just holds its shape in... - 32.5133

1. ln a large bowl, stir together the low-fat milk, whole milk, wine, 1 cup of the sugar, and the lemon zest. With an electric mixer set on high, beat for 3 minutes or until frothy, then transfer to a punch bowl, cover, and chill. 2. In a small heavy... - 32.0456

The texture and flavour of this syllabub improves if made the day before it is served. Put the thinly pared rind, the strained juice, wine, brandy and sugar (the amount of sugar depends on the sweetness of the wine) into a large bowl. Leave for at least 3... - 31.3594

MAKING 1) Stiffly whisk the cream, add the sugar, lemon rind and juice, and orange rind and juice; whisk further until thick and creamy. SERVING 2) Pour 1/3 of the syllabub in each brandy snap and serve immediately. - 30.8384

Mix sherry with Madeira. Add juice from lemons. Peel outer rind from lemons and add peel to wine. Let stand for 30 minutes. Strain wine and add to heavy cream, along with mace and sugar. Beat ingredients with a rotary egg beater or electric mixer until very... - 30.4914

MAKING 1) Combine all the ingredients leaving the cream along with the lemon rind and juice in case you desire a tangy flavour. 2) Allow to marinate for 4 hours or for 12 hours in a refrigerator. 3) Blend well or press through a sieve if using fruit pulp, and... - 30.1845

1. ln a large bowl, stir together the milk, cream, wine, 1 cup of the sugar, and the lemon zest. With an electric mixer set on high, beat for 3 minutes or until frothy, then transfer to a punch bowl, cover, and chill. 2. In a small heavy saucepan, combine the... - 29.7027

Put raspberries into bowl of blender. Add honey and lemon juice or Kirsch, and blend until completely pureed. Strain to remove seeds. Beat cream until it stands in small peaks. Gradually add the wine, beating well. Lightly fold in the raspberry puree so that... - 28.7215

MAKING 1) Combine the port, caster sugar and nutmeg. 2) Now add the cream and beat till soft and fluffy peaks form. SERVING 3) Ladle into glasses and serve chilled. - 28.3772

1. In small punch bowl, combine sherry, sugar, lemon juice and peel; stir until sugar is dissolved. 2. Refrigerate, covered, several hours or overnight. 3. Just before serving, whip cream until soft peaks form. Spoon over sherry mixture. Fold together just... - 27.8312