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How to make Syllabub with silver dragees

Yield = 6
Prep time: 8:00
Cook time: 0:05
Total time: 8:05

Ingredients

  • 100ml dessert wine
  • 1 small cinnamon stick
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (60ml) Calvados (see Notes)
  • 1 strip of lemon peel, thinly sliced
  • Juice of 1 lemon
  • 300ml thickened cream
  • Silver dragees or large cachous, to garnish (see Notes)

Method

  • Step 1 Place wine and cinnamon in a saucepan and bring to the boil. Place in a bowl with the sugar, Calvados and lemon peel. Cover and leave overnight.
  • Step 2 Strain mixture into a bowl with the lemon juice. Add cream and use electric beaters to whip until soft peaks form. Serve in glasses, garnished with a silver dragee or cachou.