Name: Lemon Syllabub & Crunchy Oats
Yield: Serves 6
Cuisine: English
Ingredients: Freshly grated nutmeg; 5 tablespoons (60 g) sugar; A pinch of sea salt; A pinch of cinnamon; 1¼ cups (300 ml) heavy cream; Grated zest and juice of 2 lemons; 7 tablespoons (100 ml) cognac; A pinch of Freshly grated nutmeg; 2 tablespoons confectioners’ sugar; 1 tablespoon butter; A pinch of crushed mace; Heaping ½ cup (50 g) rolled oats

Preparation info

Serves
6

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Syllabub is an English dessert that dates back to the sixteenth century. In those days it was made with wine and whipped cream and stored overnight in a cool spot. That way the alcohol curdled the cream, separating the mixture into two layers: delicious cream on top and delicious wine at the bottom. People used long spoons or a special sippy glass to drink the wine through the cream. You could do the same with this dessert: Make the entire dessert and leave it to curdle overnight. I, howeve

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Ingredients

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