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CALVADOS SYLLABUB

CALVADOS SYLLABUB

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Serves: 4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

Syllabub is one of those ethereal, dreamy confections which seem at odds with the description 'pudding'. But this scented, whipped cream, piled up to swell cloudily out of its container, is a perfect way to end dinner and gloriously easy to boot.

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Ingredients

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  • 8 tablespoons dry cider
  • 2 tablespoons calvados
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons caster sugar
  • juice of 1 lemon
  • 300 ml double cream
  • 4 cinnamon sticks
HOW TO BE A DOMESTIC GODDESS

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HOW TO BE A DOMESTIC GODDESS

Method

You will need 4 x 150ml glasses.

  1. Put the cider, Calvados, ground cinnamon, sugar and lemon juice in a bowl and stir until the sugar's dissolved. Keep on stirring as you gradually pour in the cream.
  2. Now, using a wire whisk or an electric one at low speed, whip the syllabub until it is about to form soft peaks. It should occupy some notional territory between solid and liquid - you're aiming for what Jane Grigson calls "bulky whiteness" - so be careful not to let the cream become too thick or, indeed, to go further and curdle.
  3. Spoon the syllabub into the glasses (and those you see here were bought by my maternal grandparents on their honeymoon in Venice) and puncture each semi-solid mound with a cinnamon stick, just as a Flake is plunged into a scoop of ice cream. If that's just a little too frou-frou for you (and I quite understand), simply dust the uneven tops with the merest haze of ground cinnamon.

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  • I have made this dessert many times and my guests love it.

    Posted by wine1705 on 5th Aug 2011 at 9.26