Wednesday, February 8, 2012

lemon syllabub

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lemon syllabub
all the way from Drake's International Recipe Cookbook

serves 4 – 6

grated rind and juice of one lemon
1/2 c. sugar
3 tbsp. sherry
2 tbsp. brandy or cointreau
1/2 tsp. vanilla extract
250 ml. (1 c.) heavy or whipping cream

Pour the lemon juice and most of the grated rind into a good-sized bowl. Stir in the sugar, sherry, brandy and vanilla. Pour the cream in and beat until the cream is thick. (It will be thick but not stiff.) Dollop into 4 – 6 wine glasses or parfait glasses. Chill in the fridge for 4 hours.

When serving, sprinkle with a bit more grated lemon rind and shaved dark chocolate. (Drake's also recommends serving with ladyfinger, macaroons or sugar cookies. I don't think they're necessary.)

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