Dessert

Syllabub with silver dragees

Name: Syllabub with silver dragees
Prep time: 480 min
Cook time: 5 min
Total time: 485 min
Yield: 6
Ingredients: 100ml dessert wine; 1 small cinnamon stick; 1/2 cup (110g) caster sugar; 1/4 cup (60ml) Calvados; 1 strip of lemon peel, thinly sliced; Juice of 1 lemon; 300ml thickened cream; Silver dragees or large cachous, to garnish

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05m

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Start this recipe for creamy lemony syllabub the day before.

100ml dessert wine
1 small cinnamon stick
1/2 cup (110g) caster sugar
1/4 cup (60ml) Calvados
1 strip of lemon peel, thinly sliced
Juice of 1 lemon
300ml thickened cream
Silver dragees or large cachous, to garnish

Method

1.

Place wine and cinnamon in a saucepan and bring to the boil. Place in a bowl with the sugar, Calvados and lemon peel. Cover and leave overnight.
2.

Strain mixture into a bowl with the lemon juice. Add cream and use electric beaters to whip until soft peaks form. Serve in glasses, garnished with a silver dragee or cachou.

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