458656 brandy syllabub for 4

Yield: 4 servings

Measure Ingredient
\N \N Juice and grated rind of 1
\N \N Lemon
3 ounces Superfine sugar
1 \N To 2 tbsp. brandy
2 tablespoons Sherry
10 ounces Lightly whipped cream

In a glass or pottery bowl, combine rind and juice of lemon, sugar, brandy and sherry. Cover and leave to blend 2 to 3 hours at room temperature. Add to whipped cream, folding until evenly blended.

Divide between 4 individual serving dishes. Serve with lady fingers.

Or you may crush macaroons in the bottom of each dish and spoon syllabub over. This English recipe dates back to the middle ages.

Submitted By BARRY WEINSTEIN On 04-21-95

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