Berries and cherries syllabub recipe
This is a deliciously creamy concoction with a fruit and alcohol kick. Vary the liqueur used depending on your taste.
Ingredients
- 125 g good quality berries and cherries conserve
- 150 ml medium white wine - Chardonnay is good
- 150 g caster sugar
- 1 tbsp Grand Marnier
- 2 tbsp Cassis
- 1 x 600ml carton double cream
- 1 cup Galettes, to serve
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Place the conserve, wine, sugar, Grand Marnier and Cassis in a saucepan, stir to mix and leave over a very gentle heat for about 20 minutes or until the sugar has dissolved. Remove and allow to cool for about 30 minutes.
- Add the cream to the conserve and wine mixture. Using a hand-held electric whisk, whisk until the mixture stands in soft peaks - this will take slightly longer than whisking cream due to the extra liquid. Take care not to over-whip as the mixture may separate.
- Pipe or spoon into tall glasses and place in the refrigerator for 30 minutes to set. Serve with Galettes, if desired.
Recipe taken from the Bonne Maman cookbook.
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