Scotch Whisky Syllabub

READY IN: 4hrs 9mins
Recipe by ellie_

For World Tour II - England. Prep time includes standing time (4-6 hours) Recipe source: Bon Appetit (September 1986)

Top Review by French Tart

Wonderful Ellie! A different syllabub to what I normally make - but very nice! Mine did not fluff up enough as I wanted it too.....so I added some cream, as well as a sliced strawberry to give it height! A light and naughty dessert! Thanks! FT:-)

Ingredients Nutrition

  • 13 cup lemon juice, strained
  • 14 cup Scotch whisky
  • 1 tablespoon lemon peel, grated
  • 14 cup superfine sugar
  • 1 cup whipping cream
  • berries, garnish

Directions

  1. In a large measuring cup or bowl combine first 3 ingredients (lemon juice - lemon peel). Cover and let stand at room temperature for 4-6 hours.
  2. Stir sugar into mixture.
  3. Beat cream in a separate bowl and gradually add Scotch mixture, beating until soft peaks form.
  4. To serve: spoon into goblets and garnish with berries.

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