225 g raspberries
2/3 cup (150 ml) 1/4 pt Amontillado or other dry sherry, or dry white wine
2 tbsp brandy
grated rind 1 orange
grated rind 1/2 lemon
1/3 cup (75 g) 3oz sugar
450 ml (3/4 pint) double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt Amontillado or other dry sherry, or dry white wine
2 tbsp brandy
grated rind 1 orange
grated rind 1/2 lemon
1/3 cup (75 g) 3oz sugar
450 ml (3/4 pint) double cream (heavy cream)
method
1. Keep 1 - 3 raspberries per serving to one side. Crush the remainder slightly and then put in a bowl with all the other ingredients, except the cream. (If you have no Amontillado, and use dry sherry or dry white wine instead, you might like to add a little extra sugar.) Leave to marinate for at least 4 hours in a warm place, or overnight in a refrigerator.
2. Force the mixture through a sieve. Pour in the cream and then whip to soft peaks. Put the reserved fruit in the bottom of your serving glasses and top with the syllabub. Chill well before serving, perhaps with unfilled brandy snaps. This style of syllabub may separate but do not worry if it does.
2. Force the mixture through a sieve. Pour in the cream and then whip to soft peaks. Put the reserved fruit in the bottom of your serving glasses and top with the syllabub. Chill well before serving, perhaps with unfilled brandy snaps. This style of syllabub may separate but do not worry if it does.
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