Cherry Syllabub Recipe

Cherry Syllabub Recipes

Ingredients :

225g dark cherries, stoned and chopped

30ml kirsch

2 egg whites

75g generous caster sugar

30ml lemon juice

150ml sweet white wine

300ml double cream

Method :

Divide the chopped cherries among six tall dessert glasses and sprinkle over the kirsch. In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine. In a separate bowl (but using the same whisk), lightly beat the cream then fold into the egg white mixture. Spoon the cream mixture over the cherries, then chill overnight.

This recipe follows the style of the earliest syllabubs from the sixteenth and seventeenth centuries, producing a frothy creamy layer over a liquid one.

Serves 4 - 6

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