Whipped Syllabub
A slightly more refined syllabub with bright citrus and floral notes. Uses a higher quality wine and incorporates lemon zest.
2 cups
Heavy Cream-cold
1/3 cup
Powdered Sugar
1/4 cup
Moscato d'Asti
1 tbsp
Lemon Juice-freshly squeezed
1 tsp
Lemon Zest
See all 8 ingredients ↓
A slightly more refined syllabub with bright citrus and floral notes. Uses a higher quality wine and incorporates lemon zest.
Instructions
- Chill a mixing bowl and whisk attachment (or beaters) in the freezer for at least 15 minutes.
- Combine all Cream Base ingredients in the chilled bowl.
- Beat with a whisk (or electric mixer) until soft peaks form.
- Gently fold in all Wine & Flavor ingredients until just combined. Be careful not to overbeat.
- Spoon into individual serving glasses and garnish with Edible Flowers, if desired.
- Serve immediately.
-
2 cups
480 mL
Heavy Cream-cold
-
1/3 cup
80 mL
Powdered Sugar
-
1/4 cup
60 mL
Moscato d'Asti
-
1 tbsp
15 mL
Lemon Juice-freshly squeezed
-
1 tsp
5 mL
Lemon Zest
-
1 tbsp
15 mL
Elderflower Liqueur
-
Pinch
1 g
Ground Nutmeg
-
Optional
To taste
Edible Flowers
Equipment
- Mixing Bowl
- Whisk (or Electric Mixer)
- Measuring Cups & Spoons
- Zester
- Serving Glasses
Instructions
- Chill a mixing bowl and whisk attachment (or beaters) in the freezer for at least 15 minutes.
- Combine all Cream Base ingredients in the chilled bowl.
- Beat with a whisk (or electric mixer) until soft peaks form.
- Gently fold in all Wine & Flavor ingredients until just combined. Be careful not to overbeat.
- Spoon into individual serving glasses and garnish with Edible Flowers, if desired.
- Serve immediately.
Nutrition per serving
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