Cherry Syllabub
 
I consider a syllabub to be whipped cream mixed with sugar and wine, although there are options which include whipped egg white or rich milk instead. I guess it’s kind of a simple trifle, but one which you can easily substitute the ingredients to match whichever fruit you decide to use. Cherry Syllabub (4 small portions or 2 very large ones!): 250g fresh cherries 250ml double cream 100g caster sugar 50ml cherry kirsch 50ml cherry cordial Pit and halve the cherries, removing the stalks in the process and place in a bowl with half the sugar, kirsch and cordial. Keep a few halves back, for decoration. Whip the cream until it’s in soft peaks, then mix in the remaining sugar. kirsch and cordial. Spoon the cherries into a wine glass, place the cream mixture on top and place the saved cherry halves to top off. I have to say that this version didn’t work quite as well as I’d hoped. I actually made a strawberry version the week before, but used a sauterne dessert wine instead of the kirsch and used the liquid from the macerated strawberries to mix into the cream instead of the cordial. I think the strawberry version worked a lot better, as the kirsch wasn’t really sweet enough and also I probably should have chopped up the cherries a lot finer than just halving them. Still, it’s a fairly quick and simple dessert and doesn’t look too bad either!
Cherry Syllabub
Monday, 12 May 2008