Karen Pretty
BBC Good Food Member since 27 December 2007
Last comments I've made
-
27 December 2007
"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!"
4
ratings
Search Good Food
Your profile
Update your personal details, change your newsletter preferences and, create and edit your public profile.
