Syllabub Recipe
Summary
CourseDessert
Ingredients
| Double cream | 1/2 Pint | |
| 2 tabs. caster sugar | ||
| Lemon | 1 | |
| White wine | 1/4 Pint | |
| 2 tabs. Brandy | ||
Directions
Grate the lemon.
Put the grated rind, lemon juice, sugar and brandy into the white wine.
Cover, and put into cool place overnight.
In the morning, make sure that the sugar has dissolved, then strain the liquid.
To this add the cream, and whisk gently by hand, until it is thick.
Time for this varies considerably, so go gently.
Put into small individual glasses and serve with tuiles or Boudoir biscuits.
Remember that this is exceptionally rich.
It is better to look mingy and give one's guests too little rather than too much at the end of a meal.
These amounts will serve 6 people easily.
Put the grated rind, lemon juice, sugar and brandy into the white wine.
Cover, and put into cool place overnight.
In the morning, make sure that the sugar has dissolved, then strain the liquid.
To this add the cream, and whisk gently by hand, until it is thick.
Time for this varies considerably, so go gently.
Put into small individual glasses and serve with tuiles or Boudoir biscuits.
Remember that this is exceptionally rich.
It is better to look mingy and give one's guests too little rather than too much at the end of a meal.
These amounts will serve 6 people easily.
Chef
