No, SYLLABUB is not just for DOLLOPING OVER THE PUDDING. It is, and has been for quite a few centuries, a DESSERT IN ITS OWN RIGHT …
I love serving tiny pots of it with fresh fruit and slivers of shortbread as a refreshing, in-betweeny dessert.
For 4/6 people. 15 minutes preparation; 3 hours resting.
Juice & zest of an untreated lemon
2 tablespoons demerara sugar
75ml sherry, sauternes or banyuls
300ml double cream
Mix the sugar, lemon juice and zest and sherry together. Stir to help the sugar dissolve and leave to infuse at room temperature for an hour or so.
Whisk the mascarpone to loosen it up, then add the cream and beat until beginning to thicken. Pour in the sweet lemon mixture and then the cognac, being careful not to over beat and turn the cream.
Pour into small glasses and chill until serving with some thin slices of shortbread or spice biscuits, and garnished with silver leaf or balls.
Love THEGLOSS.ie? Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.