Champagne Syllabub Recipes

LEMON SYLLABUB

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.

SWEET WINE SYLLABUB

Steps:

• Stir wine, sugar, lemon juice, brandy, lemon peel and nutmeg in medium bowl. Let mixture stand at room temperature to allow flavors to blend, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate.)
• Beat cream in large bowl until very stiff peaks form. Gently fold in wine mixture, 2 tablespoons at a time. Spoon syllabub into 4 coupes or wineglasses. (Can be made 1 day ahead. Cover; and chilled.)
• Garnish with fresh raspberries, if desired, and serve.

ROSé STRAWBERRY SYLLABUB

Steps:

• Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins - this will make the strawberries really juicy.
• Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.
• Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don't make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.