Strawberry and peach syllabub

Hailing from Cornwall in the south of England, syllabub is a dessert of sweetened cream and liquor. This recipes adds pureed fresh strawberries into the mix, and the suggested liquor of choice is Advocaat or brandy liqueur.

Strawberry and peach syllabub Credit: Adam Liaw

• serves

  6

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 250 g strawberries, hulled
• 500 ml (2 cups) thickened cream
• 185 ml (¾ cup) Advocaat or brandy liqueur
• peaches, mangoes, seasonal soft fruits of your choice, peeled and sliced
• mint sprigs, for decoration
• Amaretti biscuits, crushed, to serve

Chilling/freezing time: 30 minutes

Instructions

1. Puree the strawberries in a blender until smooth.
2. Lightly whip the thickened cream until soft peaks form. Gently fold in the strawberry puree and liqueur.
3. Pour the syllabub into a large shallow dish and arrange the seasonal fruits on top. Refrigerate for 30 minutes.
4. Decorate the top with mint and serve with crushed Amaretti biscuits.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

90'S Dinner Party

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG