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Recipe: Easy Cherry Syllabub
An easy cherry syllabub which is sure to impress
For the Soaked Cherries
- 40 g dried cherries
- 40 ml Cherry Good cherry Juice
For the Syllabub
- 300 ml double cream
- 70 g icing sugar
- 120 ml Cherry Good cherry juice
- 2 tbs Kirsch - optional
Place the dried cherries and 40ml of the cherry juice in a bowl and allow to soak overnight until the cherries are plump. Drain any remaining juice off and make up to 60ml with more cherry juice.
Place the cream and icing sugar into a large bowl, and whip with an electric mixer until the cream holds a soft peak. Slowly add the cherry juice and Kirsch (if using) until the mixture has thickened, but is still floppy.
Place a few of the soaked dried cherries at the bottom of 4 serving glasses, cut the rest into quarters and fold into the syllabub.
Divide the mixture between the serving glasses and chill in the fridge for up to 4 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.
Calories: 397kcal | Carbohydrates: 32g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 33mg | Potassium: 124mg | Sugar: 26g | Vitamin A: 1455IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 0.4mg