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Calvados Syllabub
- Serves
4
- Difficulty
Easy
Published 1998
Syllabub is one of those ethereal, dreamy confections which seem at odds with the description ‘pudding’. But this scented, whipped cream, piled up to swell cloudily out of its container, is a perfect way to end dinner and gloriously easy to boot.
Ingredients
8 tablespoons 2 tablespoons ¼ teaspoon</
Method
Put the cider, Calvados, ground cinnamon, sugar and lemon juice in a bowl and stir until the sugar’s dissolved. Keep on stirring as you gradually pour in the cream. Now, using a wire whisk or an electric one at low speed, whip the syllabub until it is about to form soft peaks. It should occupy some notional territory between solid and liquid – you’re aiming for what Jane Grigson calls ‘bulky wh
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