Scotch Whisky Syllabub
"For World Tour II - England. Prep time includes standing time (4-6 hours) Recipe source: Bon Appetit (September 1986)"
photo by French Tart
- Ready In:
- 4hrs 9mins
- Ingredients:
- 6
- Yields:
-
3 1/2 cups
ingredients
- 1⁄3 cup lemon juice, strained
- 1⁄4 cup Scotch whisky
- 1 tablespoon lemon peel, grated
- 1⁄4 cup superfine sugar
- 1 cup whipping cream
- berries, garnish
directions
- In a large measuring cup or bowl combine first 3 ingredients (lemon juice - lemon peel). Cover and let stand at room temperature for 4-6 hours.
- Stir sugar into mixture.
- Beat cream in a separate bowl and gradually add Scotch mixture, beating until soft peaks form.
- To serve: spoon into goblets and garnish with berries.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wonderful Ellie! A different syllabub to what I normally make - but very nice! Mine did not fluff up enough as I wanted it too.....so I added some cream, as well as a sliced strawberry to give it height! A light and naughty dessert! Thanks! FT:-) -
Lovely flavour and such an easy recipe - served with strawberries.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
