Hard Cider Syllabub Food

CALVADOS SYLLABUB

Steps:

• You will need 4 x 150ml / 6oz glasses. Whip the cream to soft peaks in a freestanding mixer. If you haven't got one, don't worry - but I would then advise a hand-held electric mixer. In a separate bowl, combine the cider, Calvados, ground cinnamon, lemon juice and sugar. Then gradually beat this mixture into your whipped cream, and keep whisking until you have a creamy mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness" - so be careful not to let the cream become too thick or, indeed, to go further and curdle. Spoon the syllabub into the glasses (and those you see here were bought by my maternal grandparents on their honeymoon in Venice) and puncture each semi-solid mound with a cinnamon stick, just as a Flake is plunged into a scoop of ice cream. If that's just a little too frou-frou for you (and I quite understand), simply dust the uneven tops with the merest haze of ground cinnamon.

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.

SYLLABUB (CIDER WITH WHIPPED CREAM)

Steps:

• Whip the cream until stiff.
• In another bowl mix the milk, sugar, cider, vanilla and salt.
• Fold whipped cream into cider mixture, then whisk until frothy.
• This can be stored in the refrigerator and re-whisked before serving.

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.

SYLLABUB

Steps:

• Mix together lemon juice, zest, hard cider, and sugar in a non-metallic bowl.
• Let rest at least 1 hour.
• Strain liquid into another bowl, and slowly add cream, beating with whisk until mixture thickens (mixture may form ribbons, which is ok).
• Pour into glasses and refrigerate at least 2 hours.
• Sprinkle with nutmeg before serving.

HARD CIDER SYLLABUB

Steps:

• Whip the cream until stiff. •2 In another bowl mix the milk, sugar, cider, vanilla and salt. •3 Fold whipped cream into cider mixture, then whisk until frothy. •4 This can be stored in the refrigerator and re-whisked before serving. you can cheat and use a electric egg beater