RASPBERRY & ORANGE SYLLABUB
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Divide the raspberries between six small glasses.
- Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
- Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.
Nutrition Facts : Calories 599 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
ORANGE SYLLABUB
Make and share this Orange Syllabub recipe from Food.com.
Provided by Pie Queen
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Shake the wine, orange juice, sugar and cream together in a bottle and pour into a wine glass.
- Whisk until frothy.
- Top with rediwhip and garnish with an orange slice or you could use some thawed cool whip.
Nutrition Facts : Calories 439, Fat 35.3, SaturatedFat 21.9, Cholesterol 130.4, Sodium 39.4, Carbohydrate 21.4, Fiber 0.1, Sugar 16.7, Protein 2.4
CITRUS BURST SYLLABUB WITH ALMOND HEART COOKIES
Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Yield Serves 2 with leftovers
Number Of Ingredients 13
Steps:
- First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
- For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.
- Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.
Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
LEMON SYLLABUB
This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.
Provided by SARAH-NEKO
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
- Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g
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