Champagne syllabub

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olive magazine

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Recipe by olive magazine

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1. Whip the cream and sugar together to soft peaks then whip in the Champagne until you have a soft, spoonable mixture. Serve with macaroons.

Per serving

449 kcalories, protein 1.3g, carbohydrate 17.6g, fat 38.1 g, saturated fat 21.4g, fibre 0g, salt 0.05 g

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Ingredients

• 284ml carton double cream
• 4 tbsp icing sugar
• 200ml Champagne
• macaroons , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 mins

Ingredients

• 284ml carton double cream
• 4 tbsp icing sugar
• 200ml Champagne
• macaroons , to serve

Per serving

449 kcalories, protein 1.3g, carbohydrate 17.6g, fat 38.1 g, saturated fat 21.4g, fibre 0g, salt 0.05 g

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