Raspberry and Elderflower Syllabub

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

What more can I say? Summer in a glass!

Ingredients

  • 200 g raspberries
  • 1 tablespoon caster sugar
  • 125

Method

Place about 75g of the raspberries in a bowl with the caster sugar and crush with the back of a large spoon to release all of their lovely pink juices.

In a separate bowl, whip the cream until it is holding fairly firm peaks. Mix together the elderflower cordial and wine, then slowly whisk into the cream until you have a lovely thick yet light cream that will keep its shape. Fold in the