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Syllabub
Syllabub

Ingredients:

1 large lemon
1 cup / 250 ml sherry (dry or medium)
2 tbsp / 30 ml Cognac
2 cups / 500 ml whipping cream
1 egg white
2 tbsp / 30 ml Super Fine Lantic or Rogers brand
1 tbsp / 15 ml Granulated Sugar Lantic or Rogers brand
½ tsp / 5 ml Ground nutmeg

 



Preparation:

PEEL A LEMON very thinly so no white pith shows under the peel.

IN A PORCELAIN BOWL cover the lemon with the sherry and leave to soak overnight

REMOVE THE PEEL by straining through a sieve. Add the cognac, whipping cream, egg white and Super Fine to the sherry and beat the mixture until stiff.

BE CAREFUL not to over heat

POUR INTO tall parfait glasses and refrigerate for at least 5 hours.

COMBINE THE grated nutmeg and Granulated Sugar and sprinkle on before serving. A little lemon zest is also an attractive garnish.

SERVE with small, plain, sponge fingers.


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