Gourmet Dessert Recipe
Blackberry Syllabub
This amazingly quick and easy dessert recipe makes a superb sweet course for a dinner party. It is courtesy of Annie Nichols, The Sunday Telegraph
. It is part of her "Cheat's Dinner Party".....an elegant offering for six people for less than £35 and prepared in only one hour!
Gourmet food........the EASY way!
Blackberry Syllabub
INGREDIENTS
SERVES 6
400g/14oz blackberries (fresh or frozen)
200g/7oz caster sugar
3 tbsp crème de mûre (blackberry liqueur), optional
1 lemon
500ml/18fl oz) double/heavy cream
12 amaretto or 6 small shortbread biscuits, crumbled
METHOD
- Tip the blackberries into a pan with half the sugar. Cover with a lid and cook over a moderate heat for 2 to 3 minutes, or until tender.
- Tip the contents of the pan into a strainer over a bowl, then return the juice to the pan with the crème de mûre, if using, and simmer until reduced by half.
- Stir the blackberries back into the thickened juices and leave to cool completely. Cover and refrigerate for several hours.
- Squeeze the juice from the lemon and pour into a large bowl with the double cream and remaining sugar and whisk until soft peaks are formed. Divide the cream between 6 dessert glasses and refrigerate.
- Spoon the blackberries onto the cream, sprinkle over the biscuit crumbs, and serve.
One of the things that I love about this dessert recipe is that the blackberries and crumbled biscuits can be prepared days in advance. The cream can be whipped in the morning, and then all that is left to do is assemble the dish just before serving.....simple!
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