Citrus Syllabub recipe
information
Preparation time 15 minutes, plus 1 hour to marinate and 1 hour to chill,
Calories 290 per portion
ingredients
grated rind and juice of 1 orange
grated rind and juice of 1 lemon
4 tablespoons sweet white wine
75 g (3 oz) caster sugar
300 ml (1/2 pint) double cream, whipped
grated rind and juice of 1 lemon
4 tablespoons sweet white wine
75 g (3 oz) caster sugar
300 ml (1/2 pint) double cream, whipped
method
1. Place the fruit rinds and juices in a bowl with the wine and marinate for at least 1 hour.
2. Strain the liquid through a fine sieve, reserving a few strands of rind for decoration.
3. Gently fold the strained liquid and sugar into the cream. Spoon into six glass serving dishes.
4. Decorate with the citrus rind and chill for an hour before serving. Serve with brandy snaps or sweet biscuits of your choice.
Syllabub makes a luscious topping for a traditional trifle. Swirl it over the top of the custard, or it can even be used instead of the custard.
2. Strain the liquid through a fine sieve, reserving a few strands of rind for decoration.
3. Gently fold the strained liquid and sugar into the cream. Spoon into six glass serving dishes.
4. Decorate with the citrus rind and chill for an hour before serving. Serve with brandy snaps or sweet biscuits of your choice.
Syllabub makes a luscious topping for a traditional trifle. Swirl it over the top of the custard, or it can even be used instead of the custard.
serving amount
serves 6
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