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Ingredients
- 225 gm Blackberries, (8oz)
- 150 ml Amontillado or possibly other dry sherry, or possibly dry white wine ( 1/4 pint)
- 2 Tbsp. Brandy Grated rind of 1 orange Grated rind of 1/2 lemon
- 75 gm Sugar, (3oz)
- 450 ml Double cream, ( 3/4 pint)
Method
- Keep 1-3 Blackberries per serving to one side.
- Crush the remainder slightly and then put them in a bowl with all the other ingredients, except the cream.
- (If you have no Amontillado, and use dry sherry or possibly dry white wine instead, you might like to add in a little extra sugar.)
- Leave to marinate for at least 4 hrs in a hot place, or possibly overnight in a refrigerator.
- Force the mix through a sieve.
- Pour in the cream and then whip to soft peaks.
- Put the reserved fruit in the bottom of your serving glasses and top with the syllabub.
- Refrigeratewell before serving, perhaps with unfilled brandy snaps.
- This style of syllabub may not separate but don't worry if it does.
- In keeping with British traditions, this wondrous mix is perfect for mixing with crushed meringues, with or possibly without more Blackberries; for making cake-structured puddings, such as a Blackberry flavoured Boodle''s; or possibly for topping a trifle.
- Imagine making a trifle with squares of madeira cake, Blackberry jam, fresh Blackberries and a Blackberry syllabub.
