|Allegro al Dente|
|by Terry Durack|
This boxed set contains 75 classic and modern Italian pasta recipes and an audio CD with 15 classic Italian opera arias.
Results 1 - 10 of 11 for syllabub
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Sweeten the cream and when the sugar has dissolved, stir in the wine carefully. Add the vanilla and beat to a stiff froth. Serve in glasses.
Now some receipts ... wroth While eating Syllabub's fragrant froth! ... sponge cake or lady fingers, or thin with more wine or cream and serve in punch cups.
This punch is frothy like egg nog - only better! In a large mixing bowl, stir together the apple juice, sugar, milk, vanilla, and salt. Using a ...
Whisk egg whites until stiff and fold in the sugar, lemon rind, juice and wine. Whip cream until thick but not too stiff and fold into lemon mixture. ...
Finely grate the rind of the lemon and extract the juice. Mix with sherry, brandy, and sugar. Stir until the sugar dissolves. Pour in the cream. ...
In a glass ... fingers. Or you may crush macaroons in the bottom of each dish and spoon syllabub over. This English recipe dates back to the middle ages.
Place lemon juice, grated rind, sherry and sugar in a bowl. Cover and leave in a cool place for at least an hour. Strain the liquid into another bowl ...
Whisk all the ... together until the syllabub just holds its ... Serve with Cigarettes Russes or Sponge Fingers. Make the syllabub up to 24 hours in advance.
Chill ingredients and make shortly before you are ready to serve. Mix all ingredients, except cream which should be beaten lightly. Add cream; beat ...
Reserve some fruit for decoration. Hull and slice strawberries. Halve and de-seed grapes. Arrange strawberries (half) and half the grapes in a glass ...
Result Page: 1
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