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Recipe: Easy Cherry Syllabub
An easy cherry syllabub which is sure to impress
Servings: 4
Ingredients
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
Instructions
- 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