Kumquat Syllabub

1. 1

   In a small pan, combine the sugar, slivered kumquats and 2 tablespoons water.

2. 2

   Cook over medium heat until the the kumquat slivers are tender, 3 to 5 minutes.

3. 3

   Strain the syrup into the bowl of your mixer.

4. 4

   Let cool, then stir in the kumquat zest, moscato and limoncello.

5. 5

   Reserve the kumquat slivers (which are now candied from the syrup).

6. 6

   Turn the mixer to medium speed and slowly pour in the cream.

7. 7

   Whip until it holds stiff peaks.

8. 8

   Spoon into 4 tumblers, cover and chill.

9. 9

   Lay a few kumquat slivers on each.

* Per serving · 4 servings · Values may vary.

No additional tips available.