Berries and cherries syllabub recipe

1. 1

   Place the conserve, wine, sugar, Grand Marnier and Cassis in a saucepan, stir to mix and leave over a very gentle heat for about 20 minutes or until the sugar has dissolved.

2. 2

   Remove and allow to cool for about 30 minutes.

3. 3

   Add the cream to the conserve and wine mixture.

4. 4

   Using a hand-held electric whisk, whisk until the mixture stands in soft peaks - this will take slightly longer than whisking cream due to the extra liquid.

5. 5

   Take care not to over-whip as the mixture may separate.

6. 6

   Pipe or spoon into tall glasses and place in the refrigerator for 30 minutes to set.

7. 7

   Serve with Galettes, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.