Post by kickingfrog on Jan 29, 2011 10:31:51 GMT
RASPBERRY SYLLABUB
(Nigel Slater)
Serves 4
grated zest and juice 1 lemon
60ml sweet wine
300ml double cream
150g raspberries
2 heaped tbsp caster sugar
Grate the lemon into the bowl of the food mixer, squeeze in its juice then add the sugar and sweet wine. Leave to steep in the fridge (it is important the bowl is kept cold) for a couple of hours or, better still, overnight.
Use a large balloon whisk or electric mixer and slowly beat in the cream getting right to the bottom of the mixture. Stop when the cream will sit in thick, soft, billowing folds. If you take it too far it will become grainy and separate. Crush the berries with a fork and fold into the mixture, leaving a trail throughout the cream rather than stirring it in completely. Spoon into chilled glasses and leave for half an hour in the fridge before serving.
www.guardian.co.uk/lifeandstyle/2010/may/16/nigel-slater-simple-summer-recipes
***************
(Nigel Slater)
Serves 4
grated zest and juice 1 lemon
60ml sweet wine
300ml double cream
150g raspberries
2 heaped tbsp caster sugar
Grate the lemon into the bowl of the food mixer, squeeze in its juice then add the sugar and sweet wine. Leave to steep in the fridge (it is important the bowl is kept cold) for a couple of hours or, better still, overnight.
Use a large balloon whisk or electric mixer and slowly beat in the cream getting right to the bottom of the mixture. Stop when the cream will sit in thick, soft, billowing folds. If you take it too far it will become grainy and separate. Crush the berries with a fork and fold into the mixture, leaving a trail throughout the cream rather than stirring it in completely. Spoon into chilled glasses and leave for half an hour in the fridge before serving.
www.guardian.co.uk/lifeandstyle/2010/may/16/nigel-slater-simple-summer-recipes
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