Enjoy a modern take on this classic dessert. Simple to make, this Raspberry and Edinburgh Raspberry Gin Liqueur syllabub is perfect for a weekend treat

  • 10 mins
  • 4
Syllabub is something we always made when I was little. I never knew it had alcohol in it. Strawberries are a lovely choice, but raspberries are perfectly sweet at the moment. Very gently wash and dry the raspberries well with kitchen towel to make sure they are clean and free from any hidden beasties.

Ingredients

  • 300g fresh raspberries, hulls removed, washed and dried (reserve 4 with the hulls for decoration)
  • 300ml double cream
  • 100ml raspberry gin liqueur (less if that sounds too much for you)
  • 2 tsp light honey
  • pretty, edible flowers to decorate – violas, for example

Method

1. Whip the cream, gin liqueur and honey in a large bowl until it forms soft peaks.

2. Cut the raspberries in half and gently fold into the cream.

3. Choose pretty glasses and spoon in the raspberries and cream mixture equally between four glasses.

4. Serve with a sprinkle of icing sugar and a raspberry and a viola or crystallized flower to decorate.

syllabub

Picture: xxxx Syllabub

About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.