The Quince Syllabub mix did not whisk sufficiently towards stiff peaks and was too runny. I followed the recipe with the exception that I used medium dry sherry, along with the quince liqueur, and the caster sugar reduced accordingly to 3 tablespoons. Any ideas please?
Nigella's Quince Syllabub, from HOW TO EAT) is made by infusing sherry and quince liqueur with lemon and then whisking this into double cream, along with some sugar. Double cream is best for this recipe as the fat content is high enough that the cream will still whip even if extra liquid is added.
Double cream has a fat content of approximately 48%. However it is fairly unique to the UK and most countries have a whipping or heavy cream that has a fat content closer to 35%. If the fat content drops below 30% then it is difficult to get the cream to whip. You also need to use pasteurised cream and not a UHT type cream. If your cream has a lower fat content then you may find it easier to whip the cream to soft peaks and then dribble in the liqueur mixture while still beating very gently. You should have a softly whipped syllabub. It may also help to make sure that both the cream and liqueur mixtures are well chilled.