New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Syllabub with marinated berries and raspberry liquor
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  • Syllabub with marinated berries and raspberry liquor
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    The marinated berries make a fantastic fruit dessert if given a quick boil and thickened with corn or potato starch. Serve cool with refrigerated cream on top.
    By Andreas Viestad

    Syllabub with marinated berries and raspberry liquor

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    PREPARATION:

    • 1

      Mix the lemon peel, sugar, cider and spirits in a bowl and let it soak all night long.

    • 2

      The next day: Remove the lemon peel and slowly add the cream while beating until it thickens into a whip. Don’t whip too long or it will separate.

    • 3

      Sprinkle the berries with sugar and spirits. Put them aside and let them soak for 30 minutes.

    • 4

      Place the syllabub in a deep dish with the marinated berries on top.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S05 E06 A Dairy's Dream. Bookmark the permalink.
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  • PREPARATION:

    • 1

      Mix the lemon peel, sugar, cider and spirits in a bowl and let it soak all night long.

    • 2

      The next day: Remove the lemon peel and slowly add the cream while beating until it thickens into a whip. Don’t whip too long or it will separate.

    • 3

      Sprinkle the berries with sugar and spirits. Put them aside and let them soak for 30 minutes.

    • 4

      Place the syllabub in a deep dish with the marinated berries on top.

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