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| Raspberry
Syllabub |
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Overall preparation time: 15 min
Description: The delightful colour
and sharp richness of this fruit syllabub are the epitome of
everything best about British desserts.Keep some of the fruit back
for garnishing and always serve this syllabub after a relatively
light meal.
Per serving: 328 calories , 27 (g) of
fat |
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| Ingredients |
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450ml (¾ pint) double
cream
grated rind of 1 orange
grated
rind of ½ lemon
75g
(3oz) sugar
225g
(8oz) raspberries
150ml (¼ pint) Amontillado or other dry sherry,
or dry white wine
2 tablespoons brandy
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| Instructions |
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Keep 1-3
raspberries per serving to one side. Crush the remainder
slightly and then put them 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.
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 not separate but do not worry if it
does.
In keeping with British traditions, this wondrous
mixture is perfect for mixing with crushed meringues, with or
without more raspberries; for making cake-structured puddings, such
as a raspberry flavoured Boodle's;or for topping a
trifle. Imagine making a trifle with squares of madeira cake,
raspberry jam, fresh raspberries and a raspberry syllabub.
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