Lemon, honey and rosemary syllabub

Yield: 4 servings

Measure Ingredient
150 millilitres Sweet white wine; (4fl oz)
2 tablespoons Brandy
1 \N Sprig rosemary
\N \N Juice and grated zest of two lemons
30 grams Icing sugar; (1oz)
1 tablespoon Runny honey
290 millilitres Double cream; (10fl oz)
2 \N Egg whites
\N \N Freshly grated nutmeg
1 \N Yellow rose; not sprayed with
\N \N ; pesticides
1 \N Egg white
110 grams Caster sugar; (4oz)

Put the wine, brandy, rosemary into a bowl. Add the juice and zest of the lemons and leave to seep overnight.

Peel the rose petals gently off the rose. Break the egg whites up with a fork. Put the caster sugar into a saucer. Now dip the petals in the egg white, shake off any excess. In turn, dip into the caster sugar and then shake any excess off that. Leave to harden overnight in a cool, dry place on some greaseproof.

The next day, remove the rosemary from the bowl. Add the sugar and the honey and let it dissolve. Pour in the cream slowly whisking all the time.

Let it reach the point of soft peaks. Do not over whip as you want the consistency of custard.

In a seperate bowl, whisk up the egg whites and then gently fold into the cream. Add some nutmeg to taste and then spoon into wine glasses until ready to eat.

Decorate on the top with the frosted rose petals.

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