Spiced syllabub from Winter Food by Jill Norman
Make this pretty, dusky pink syllabub the day before you want to eat it. In fact, all syllabubs will keep for 2–3 days in a cool place or the refrigerator.
Ingredients
- 300 ml double cream
- sprigs of rosemary or crystallised rose petals, to decorate
- rind of 1 unwaxed orange or 2 unwaxed tangerines
- rind of 1 unwaxed lemon
- 90 g caster sugar
- 8 cloves
- 1 stick cinnamon
- 250 ml decent red wine
More Like This
Lemon Syllabub
bigoven.com
Luscious syllabub recipe | Easy To Make | WW TASTE
taste.co.za
SYLLABUB - Caller Recipes
callerrecipes.com
Traditional English Syllabub Recipe | PEKIS Recipes
pekis.eu
Syllabub Recipe | James Beard Foundation
archive.jamesbeard.org
Calvados Syllabub | Nigella's Recipes | Nigella Lawson
nigella.com
Lemon syllabub recipe | Good Food
bbcgoodfood.com
BBC Food - Recipes - Cranberry syllabub
git.macropus.org