MANGO & CARDAMOM SYLLABUB
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Provided by Sara Buenfeld
Categories Buffet, Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.
- Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.
- Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.
Nutrition Facts : Calories 537 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
MANGO AND LEMON SYLLABUB
this is a good one
Provided by Patsy Fowler @hellchell1
Categories Other Desserts
Number Of Ingredients 9
Steps:
- For the syllabub with a hand held mixer or wire whisk whip the heavy cream until slightly thickened.
- Add the lemon zest, lemon juice and honey with a wooden spoon stir to combine. Let sit for 2-3 minutes.
- For the ouree put flesh of 2 mangoes in a food processor or blender and blend to a puree.
- Add the honey and lemon juice and blend until smooth. With a spoon stir in 3/4 of the finely chopped mango. Spoon the puree mixture into the base of 6 glasses.
- Spoon the whipped cream mixture on top of the mango puree. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.
LEMON SYLLABUB
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium
LEMON SYLLABUB
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.
Provided by SARAH-NEKO
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g
MANGO SYLLABUB
Make and share this Mango Syllabub recipe from Food.com.
Provided by silky
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the mango and remove the pit.
- Puree the mango flesh with the wine and lemon juice.
- Whip egg whites to stiff peaks, then gradually whip in the sugar.
- In another bowl, whip the cream till soft peaks form and fold this into the mango puree.
- Fold the egg whites into the puree.
- Pour into a serving dish and chill for 2 hours before serving.
Nutrition Facts : Calories 421.1, Fat 22.5, SaturatedFat 13.8, Cholesterol 81.5, Sodium 66.9, Carbohydrate 47.1, Fiber 1.6, Sugar 43, Protein 4.8
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