Syllabub with silver dragees
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How to make Syllabub with silver dragees
Yield = 6Prep 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.
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