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

Latest comments and suggestions

• Karen Pretty

  27 December 2007

  Karen Pretty rated and commented on this recipe

  

  This is an amazing winner - I made it for Christmas Day dessert without trying it out first. It really is as easy as the instructions to make and can be served within minutes of making it, however 1 - 2 hours of chilling in the fridge produces a thicker texture. I found that a little less champagne was needed in order for the syllabub to thicken sufficiently. I served it in ramekins with two different types of Amaretti Biscotti! So popular, that I was asked to reproduce it again, this time with Cava and it was just as light and tempting as the first time!

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• Charlie87

  18 January 2009

  Charlie87 rated and commented on this recipe

  

  For ease of preparation and so few ingredients...fantastic. I used to make a really fantastic sherry syllabub with tons of really rich ingredients but this could definately match up, not too feavy and very tasty. I put strawberries in the bottom of my glasses and topped it with them too!

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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

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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