Kumquat Syllabub Recipes
KUMQUAT SYLLABUB
Provided by Amanda Hesser
Categories dessert, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a small pan, combine the sugar, slivered kumquats and 2 tablespoons water. Cook over medium heat until the the kumquat slivers are tender, 3 to 5 minutes. Strain the syrup into the bowl of your mixer. Let cool, then stir in the kumquat zest, moscato and limoncello. Reserve the kumquat slivers (which are now candied from the syrup).
- Turn the mixer to medium speed and slowly pour in the cream. Whip until it holds stiff peaks. Spoon into 4 tumblers, cover and chill. Lay a few kumquat slivers on each.
AN EVERLASTING SYLLABUB
Provided by Betty Fussell
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
- Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
- Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
- When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.
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