The perfect syllabub
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Loading... - Maya Conte
- 16 Mar 2021
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Prep 5 min
Cook 20-25 min
Set 2-3 hr
Serves 4-6
200ml medium dry riesling
5 tbsp honey or caster sugar
1 unwaxed lemon, zested and juiced
3 tbsp brandy
300ml whipping cream
3 egg whites
Warm the wine and stir in the honey until it has just dissolved. Finely grate in the lemon zest and leave to cool completely, then stir in the brandy and lemon juice.
Tip the boozy mixture into a large bowl and slowly pour in the cream, whisking furiously, until it thickens to very soft peaks. Taste and add more of any of the ingredients as necessary.
In a clean bowl, whisk the egg whites to soft peaks, then fold gently through the cream mixture. Divide between glasses and chill for two to three hours, until it separates, or eat immediately if you prefer. It will keep a day or two in the fridge.
