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Spiced syllabub
- Serves
8
- Difficulty
Easy
By Jill Norman
Published 2005
Make this pretty, dusky pink syllabub the day before you want to eat it. In fact, all syllabubs will keep for 2–3 days in a cool place or the refrigerator.
Ingredients
250 ml 1 stick 8
Method
Put all the ingredients except the cream and rosemary into a pan and bring slowly to the boil. Pour into a bowl, cover and leave to infuse for 12–24 hours.
Strain into a large bowl and add the cream slowly, stirring all the time. Whisk until the mixture thickens and holds a soft peak on the whisk. It will take several minutes. Spoon into glasses, and refrigerate or put in a cool place u
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