Syllabub is a tasty and easy dessert to make when you have a craving for a quick sweet quick fix after a meal, yet it's classy enough to serve at a dinner party.
It's also originally an English dessert and it seems most fitting to give it a bash in Queen Elizabeth's 60th reigning year in Britain.
Not to forget local flavour, try a liberal dash of sweet hanepoot wine to give the dessert a sweet zing. I love the addition of sweet wine because it adds to the flavour and body of the dessert, particularly on a cold winter's day.
In today's recipe we are using hanepoot wine but you can also sherry or any other sweet wine of your fancy or just plain white wine.
We serve syllabub with boudoir biscuits (lady fingers) or crunchy Italian biscotti biscuits as well as a small glass of sweet wine on the side to give it a real Boland bounce.
Double up on the ingredients if you want to serve more portions but to serve four you need:
260ml thick cream
110ml hanepoot wine
50g castor sugar
Optional – Half a cup of finely grated chocolate
Finely grated the lemon rind and squeeze the juice from the lemon into a bowl.
Add the wine and sugar and stir until the sugar has dissolved.
Strain and set the liquid aside.
To serve the syllabub add the cream to the liquid and whisking until the mixture forms peaks.
Spoon the syllabub into serving glasses.
Add finely grated white or black chocolate to finish it off nicely.
Serve immediately because it does separate if you leave it standing too long.
Serve with biscuits of your choice.