Raspberry syllabub with langues de chat

(from Elyce123’s recipe box)

Source: delicious. July 2005

Prep time: 10 minutes
Serves 6 people

Categories: July

Ingredients

  • 2 punnets of raspberries
  • 4 tbsp caster sugar
  • 50ml sweet red wine or sweet dessert wine
  • 568ml carton double cream
  • few fresh mint sprigs, to serve
  • pack of langues de chat biscuits or any thin, all-butter biscuits

Directions

  1. Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.

  2. Whip the cream to very soft peaks in a separate bowl. Fold half the cream into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream to give a ripple effect. Divide between 6 glasses or tumblers.

  3. Top each with a mint sprig and a few biscuits poked in the top.

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