Non Alcoholic Syllabub Food

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 (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.

RASPBERRY & ORANGE SYLLABUB

Steps:

• Divide the raspberries between six small glasses.
• Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
• Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

LIMONCELLO SYLLABUB

Steps:

• Mix the lemon juice, most of the zest and the limoncello together.
• Pour the cream into a large bowl and whip with the sugar.
• Drizzle in the lemon mixture and whisk until incorporated.
• Divide between 4 glass dishes and refrigerate for at least an hour.

RHUBARB & GINGER SYLLABUB

Steps:

• Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
• In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
• Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.

SWEETENED WHIPPED CREAM

Steps:

• Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
• MAKE AHEAD
• The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.