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Christmastime has come around again at Audley End House, so Mrs Crocombe is busy making a light and refreshing dessert: syllabubs. These posset-like lemon creams have a dash of brandy and sweet white wine, making them a delicious treat to cleanse the palate after the Christmas meal.
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INGREDIENTS
• 1 (unwaxed) lemon
• 55ml (2oz) of brandy
• 250ml (1/2 pt) sweet white wine
• 115g (4oz) caster sugar
• 600ml (20oz) whipping cream
• 2 egg whites
METHOD
Pare the lemon peel very finely (as little pith as possible) or grate it finely, and put it in a bowl along with the brandy, wine, sugar and cream. Stir to mix and leave in the fridge overnight to steep. The next day, beat the egg whites to soft peak. Now add the cream to the brandy mixture, whisking the whole until it starts to peak. Be careful not to overwhisk! Fold in the egg white. To serve, pile in soft folds into small glasses.
Chapters
00:00 Intro
00:39 For this recipe, you will need…
01:02 Prepare overnight
01:39 Make the mixture
03:50 Serve into glasses
04:26 An ideal Christmastime dessert
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