Prep 20 mins
Cook 0 mins
Another recipe from my all time favourite paper "The Weekly Times" An adult version of this all time classic, be warned it is rich! This is great for a summer desert. You do need to let this sit at least overnight, and I have not included this in the cooking time. For a variation the recipe states....."You can fill the glasses halfway, add a little raspberry puree, or a few chopped fresh peaches or strawberries, and then top them off with the remaining syllabub, to create a fruity middle section".
- 1⁄3 cup caster sugar
- 1⁄4 cup sherry wine
- 2 tablespoons cognac (or brandy will be great also)
- 2 tablespoons fresh lemon juice
- 1 lemon, zest of, & reserve a small amount for garnish
- 400 ml cream (use a cold heavy cream with 30-40 per cent butterfat)
- 1 pinch nutmeg, freshly grated
- 4 sprigs rosemary
- Place the sugar into a large bowl, add the sherry, cognac, lemon juice and zest into the bowl. Stir well, then cover, let sit at room temperature overnight to allow the flavours to blend.
- Add the cream and a pinch of nutmeg to the sherry mixture and whip with a whisk until soft peaks form.
- Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.