Syllabub
Ready In: 20 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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