Citrus Syllabub

Syllabub makes a luscious topping for a traditional trifle. Swirl it over the top of the custard , or it can even be used instead of the custard.

Ingredients

• grated rind juice of 1 orange
• grated rind and juice of 1 lemon
• 4 tbsp sweet white wine (non alcoholic)
• 300 ml double cream
• 75 g caster sugar

Cooking Process

1. Place the fruit rinds and juices in a bowl with the wine and marinate for at least 1 hour.
2. Strain the liquid through a fine sieve, reserving a few strands of rind for decoration .
3. Place the strained liquid, cream and sugar in a bowl and whip until the mixture in soft peaks.
4. Spoon into 6 glass serving dishes.
5. Decorate with the citrus rind and chill for an hour before serving .
6. Serve with brandy snaps or sweet biscuits of your choice.

Bon Apetite!