ICED RASPBERRY LEMON SYLLABUB WITH PRALINE
This English dessert has been made for more than three hundred years. Pralines add crunch to the creamy mixtures.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 to 6 five-ounce servings
Number Of Ingredients 10
Steps:
- Coat an 11-by-17-inch baking pan lightly with canola oil; set aside. To make the praline, put sugar in a saucepan with 2 tablespoons water. Stir over medium heat until the sugar has completely dissolved, without boiling. Stop stirring; raise the heat. Boil syrup, tilting and swirling pan, until it turns caramel brown, 2 to 3 minutes.
- Remove from heat, and quickly stir in the nuts. Pour onto prepared baking sheet; set aside to cool. When completely cool, cut the praline into small pieces. Set aside. Praline may be made up to 2 days ahead and kept in an airtight container at room temperature.
- To make the syllabub, place half the berries into a medium bowl, and crush them gently against the side of the bowl with the back of a spoon to release their juices. Sprinkle with 1 tablespoon sugar and 2 tablespoons brandy. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine lemon juice, sherry, and remaining 1/3 cup plus 3 tablespoons sugar, stirring until the sugar has dissolved. With machine on low, trickle in cream. Whisk just until cream holds its shape. Remove bowl from mixer; gently fold in the macerated and remaining fresh berries.
- Sprinkle the praline in the bottom of each glass. Spoon syllabub into glasses. Transfer the glasses to the freezer for at least 2 hours or overnight, until frozen and frosty. Sprinkle each with praline and candied lemon zest. Serve immediately.
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
RASPBERRY SYLLABUB
Categories Milk/Cream Berry Fruit Dessert No-Cook Raspberry Lemon Sherry White Wine Summer Chill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.
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
RASPBERRY SYLLABUB (DRINK)
From "The Pheasant Inn" in Cumberland. A traditional English dessert. They are usually made a few hours in advance to let the liquid and cream seperate.
Provided by kellychris
Categories Beverages
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream until it is thick.
- Fold in powdered sugar.
- Place rasperries and water in a pan and allow to "stew" over low heat for a few minutes. Turn off and let cool.
- Whip egg whites 'til stiff peaks form. Fold into cream mixture.
- Gently fold raspberries and wine into cream mixture and spoon into champagne glasses.( Actually, any glass will do).
- Decorate with raspberry and leaf.
- Serve.
Nutrition Facts : Calories 411, Fat 31.1, SaturatedFat 19.3, Cholesterol 110.5, Sodium 72.1, Carbohydrate 26, Fiber 3.1, Sugar 19.2, Protein 5.1
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