Name: Syllabub
Prep time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1/2 cup dry white wine; 2 teaspoon grated lemon rind; 2 tablespoon lemon juice; 1/2 cup caster sugar; 300 millilitre carton thickened cream; 250 gram punnet strawberries, sliced

Ingredients

1/2 cup dry white wine

2 teaspoon grated lemon rind

2 tablespoon lemon juice

1/2 cup caster sugar

300 millilitre carton thickened cream

250 gram punnet strawberries, sliced

Method

1.Combine wine, rind, juice and sugar in small bowl; stir until sugar is dissolved. Add cream; beat with electric mixer until soft peaks form.

2.Divide berries between 6 glasses. Serve syllabub over berries; refrigerate 2 hours before serving. Serve syllabub with extra berries and lemon rind, if desired.

This recipe can be made a day ahead store covered, in refrigerator freeze not suitable
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related