Elizabeth David's Syllabub Recipe

Name: Elizabeth David's Syllabub Recipe
Prep time: 15 min
Ingredients: 225ml (8fl oz) white wine; 50ml (2fl oz) brandy; pared rind and juice 2 lemons; 100g (4oz) caster sugar; freshly grated nutmeg; 1 x 568ml pot double cream; 500g (1lb 2oz) raspberries

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Prep Time: 15 minutes

Servings: 8

Cost: $3.23 /serving

Author : Woman and Home

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Ingredients

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225 milliliters (8fl oz) white wine50 milliliters (2fl oz) brandypared rind and juice 2 lemons100 grams (4 ounces) caster sugarfreshly grated nutmeg1 x 568 milliliters pot double cream500 grams (1lb 2 ounces) raspberries

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Instructions

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Step 1

Put the first four ingredients into a bowl and stir until the sugar has dissolved. Cover the bowl and leave to marinate overnight.

Step 2

Next day, strain the marinade liquid into a bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape. Do not overbeat or it will curdle and end up as a buttery mass. Divide the raspberries among 8 glasses and spoon the syllabub on top. Will keep for 24 hours in the fridge.