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Syllabub with silver dragees
Syllabub with silver dragees
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Prep Time:
480 minutes
Cook Time:
5 minutes
Total Time:
485 minutes
Begin preparation the night before.
Ingredients:
  • 110g caster sugar
  • 100ml dessert wine
  • 1 small cinnamon stick
  • 60ml calvados
  • 1 strip of lemon peel, thinly sliced
  • Juice of 1 lemon
  • 300ml thickened cream
  • Silver dragees or large cachous, to garnish (see Notes)
Instructions:
  • In a saucepan, combine the wine and cinnamon, bring to a boil. Transfer to a bowl along with the sugar, Calvados, and lemon peel. Cover and let sit overnight for maximum flavor infusion.
  • Pour the mixture into a bowl with lemon juice, add cream, and whip with electric beaters until soft peaks form. Serve in glasses and garnish with a silver dragee or cachou.

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