Coffee And Brandy Syllabub Food

COFFEE AND BRANDY SYLLABUB

Steps:

• Put brown sugar, grated orange rind & brandy into a sml bowl. Stir well, cover w/a clear film and leave to stand for 1 hour.
• Strain the mixture through a fine sieve into a clean bowl and stir in the coffee. Slowly pour in the cream, whisking all the time.
• Continue whisking for 3-4 minutes or till the mixture thickens enough to stand in soft peaks.
• Divide the grapes between 6 glasses and pour (or spoon) the syllabub over the grapes. Chill in the fridge for at least 1 hour.
• Serving Suggestion: Garnish ea glass with a small cluster of sugared grapes and serve with a crisp cookie (or biscotti).

LEMON SYLLABUB

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

SYLLABUB

Steps:

• Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
• Remove from heat and slowly add in the half-and-half.
• Beat until frothy; chill completely, about 1 1/2 hours.
• Pour into glasses, top with whipped cream and sprinkle with nutmeg.

NIGELLA LAWSON TURKISH DELIGHT SYLLABUB

Steps:

• Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
• Slowly stir in the cream and then begin to whisk with an electric mixer.
• Whisk until the cream is fairly thick, but not thick enough to hold its shape.
• Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
• Be careful, it's better to have it a bit too runny than too thick.
• Spoon into small glasses, letting the mixture come up over the rim of the glass.
• Scatter finely chopped pistachios on top.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

AN EVERLASTING SYLLABUB

Steps:

• Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
• Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
• Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
• When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.

CHAMPAGNE SYLLABUB

Steps:

• Whip the cream and sugar together to soft peaks.
• Then whip in the Champagne until you have a soft, spoonable mixture.
• Serve with macaroons if desired.