Recipe: Easy Black Cherry Syllabub

A simple, but delicious black cherry syllabub made with the help of some “cheat” ingredients.

Although it was met with some derision, I think that Delia had it right with How to Cheat.  Maybe she overdid some of her cheats, but for me there is a fine line between cheating and being savvy with ready made ingredients.

Last summer some food bloggers were criticised for writing about using ready made stock, and I agree that in an ideal world everyone would possess time, knowledge and get up and go to make their own.  Ready made stock certainly has its place in my, and many other kitchens.   Food poverty has many facets, as well as financial some people do not have the time, inclination or knowledge to cook, resulting in poor unbalanced uninspiring diets.

I made these syllabubs last night in about 5 minutes, using a leftover ready made meringue nest and jarred black cherries in kirsch.  Generally I am not really a fan of shop meringue, it tends to be completely dried out, powdery and very sweet lacking the soft pillowy marshmallow centre you get from making your own.  A soft centred home made meringue would not work so well here, but you could substitute a less than perfect batch of macarons!  As ever presentation is key, and this pudding looks stunning layered into a glass.

They say you should not cook with a wine that you would not drink, and this is especially true here when there is no cooking involved. We hugely enjoyed a bottle of Famille Bougrier wine yesterday – a stunning muscadet, fresh, dry and very delicious.  The last quarter glass was perfect to whisk into the syllabub, its crispness offsetting the sweetness nicely.

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5 from 3 votes

Recipe: Easy Black Cherry Syllabub

Creamy syllabub with whole black cherries and crumbled meringue

Servings: 2 servings

Author: Helen Best-Shaw

Prep Time10 mins

Total Time10 mins

Ingredients

• 150 ml double cream
• 2 dsp icing sugar
• 2 tbs juice / syrup from jarred black cherries (I used Opies in kirsch)
• 2 tbs dry white wine – I used Famille Bougrier Muscadet
• 1 meringue nest – lightly crushed
• 20 or so jarred black cherries (I used Opies in kirsch)

Instructions

• Whisk the cream, sugar, juice and wine together until thickened, but still floppy.
• Scatter half the crushed meringue between two glasses, reserving a few small pieces.
• Dollop the cream mixture over the meringue. I use a jam funnel to get it neatly into the glass. Smooth it down if needed.
• Top with the remaining cherries, crushed meringue and a drizzle more of the juice.
• Serve immediately, or keep in the fridge for a few hours before serving.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Recipe: Easy Black Cherry Syllabub

Amount Per Serving

Calories 364 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 17g106%

Cholesterol 102mg34%

Sodium 31mg1%

Potassium 81mg2%

Carbohydrates 26g9%

Sugar 21g23%

Protein 1g2%

Vitamin A 1175IU24%

Vitamin C 0.4mg0%

Calcium 49mg5%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: British, Fruit

Keyword: Black Cherry Syllabub

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Famille Bougrier is available from Marks & Spencer, Majestic, The Wine Society and Laithwaites amongst others and is well worth trying.

Many thanks to both Opies and Famille Bougrier for samples used in this recipe.