Syllabub Recipes

Steps:

• Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
• Remove from heat and slowly add in the half-and-half.
• Beat until frothy; chill completely, about 1 1/2 hours.
• Pour into glasses, top with whipped cream and sprinkle with nutmeg.

Steps:

• Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
• Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Steps:

• Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
• Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
• Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
• Divide the syllabub between the glasses on top of the crumbled biscuits.
• Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.

Steps:

• Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits.

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

Steps:

• Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
• In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
• Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.

Steps:

• Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.