Solid Syllabub Recipe

Summary

Preparation Time20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Lemon1⁄2
 Sweet white wine/Medium white wine6 Tablespoon
 Brandy2 Tablespoon
 Sifted icing sugar75 Gram
 Double cream300 Milliliter (3 Deciliter)

Nutrition Facts

Serving size

Calories 478 Calories from Fat 341

% Daily Value*

Total Fat 38 g58.3%

Saturated Fat 0.01 g0.03%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.4 mg0.1%

Total Carbohydrates 24 g7.9%

Dietary Fiber 0.34 g1.4%

Sugars 20.1 g

Protein 1 g2.5%

Vitamin A 0% Vitamin C 9.3%

Calcium 0.6% Iron 0.6%

*Based on a 2000 Calorie diet

Directions

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 hours, or overnight.
Remove lemon rind.
Add cream and whisk steadily until the mixture is thick enough to stand in soft peaks.
Pile into small fluted or custard glasses and leave in a cool place for several hours before serving.
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