COLD DESSERT-----CHERRY SYLLABUB

CHERRY SYLLABUB

This recipe follows the style of the earliest syllabubs from the sixteenth and the seventeenth centures producing a frothy creamy layer over liquid one.

INGREDIENTS: (SERVES 4)

1. 2 tbsp Kirsch ( colorless fruit brandy)
2. 2 egg white
3. 2 tbsp lemon juice
4. 150 ml. white wine
5. 75 gm superfine sugar
6. 300 ml (heavy) cream
7. 200-225 gm ripe dark cherries stoned and chopped.

METHOD:

1. Divide the chopped cherries among six tall dessert glasses and sprinkle over the Kirsch.
2. Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Gently fold in the lemon    juice, wine and sugar.
3. In a separate bowl (but using the same whisk) lightly beat the cream, then fold into the egg white mixture.
4. Spoon the cream mixture over the cherries, then chill overnight. Serve straight from the refrigerator.

COOK'S TIPS:

Be careful not to overbeat the egg whites otherwise they will separate, which will spoil the consistency of the dessert. Whip the cream until it just forms soft peaks.

VARIATION:

To bring changes try using crushed fresh strawberries or chopped ripe peaches instead of cherries.

PEACH SYLLABUB

STRAWBERRY SYLLABUB