Syllabub
A traditional creamy dessert with lemon, simple and easy for many occasions
Ingredients
- 300ml Whipping or
- Double Cream
- Small Wine Glass
- Sherry or Marsala
- 50g Caster Sugar
- 1 Lemon, Juice and
- Grated Rind
Method
- Soak the sugar with the finely grated rind and juice and then add the wine and leave for 1 - 2 hours
- Whip the cream until soft peaks and whip in the sugar mixture
- Pour into individual glasses and lightly chill before serving
- This is a tangy and rich dessert so is perfect the way it is however it can be decorated with extra cream and fruit, or alternatively served with shortbread biscuits
- For variation a rose pink syllabub can be produced using sweet fruity red wine