Can the Calvados Syllabub be made ahead of time? Should it be refrigerated? Thank you!
Nigella's Calvados Syllabub (from HOW TO BE A DOMESTIC GODDESS) is a combination of whipped cream, lemon juice, sugar and calvados, with a touch of cinnamon. Generally it is at its best if freshly made and if you have a freestanding mixer or hand-held electric whisk then it only takes a few moments to make. You can mix together the calvados, lemon juice, sugar and cinnamon a couple of hours ahead of time and then just whisk the ingredients together and serve.
If you are using UK double cream then you could make the syllabub about an hour ahead of time. Refrigerate it in the small glasses and then remove them from the fridge 30 minutes before serving. Leftovers could be refrigerated for up to one day, but you may find that the cream has become firmer and less airy and there may be some liquid in the bottom of the glass. UK double cream has a high fat content, so tends to hold fairly well when whisked. If you are using whipping cream or heavy cream then unfortunately it does not hold as well, as it has a lower fat content, and will tend to separate fairly quickly. So if using this type of cream we would suggest making the syllabub just before serving.