Coffee And Brandy Syllabub Recipes

Steps:

• Combine 1 egg white, 2 ounces strong brewed coffee, 1 1/2 ounces brandy, 1/2 ounce creme de cacao and a pinch of cinnamon in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and dust with more cinnamon.

Steps:

• Put brown sugar, grated orange rind & brandy into a sml bowl. Stir well, cover w/a clear film and leave to stand for 1 hour.
• Strain the mixture through a fine sieve into a clean bowl and stir in the coffee. Slowly pour in the cream, whisking all the time.
• Continue whisking for 3-4 minutes or till the mixture thickens enough to stand in soft peaks.
• Divide the grapes between 6 glasses and pour (or spoon) the syllabub over the grapes. Chill in the fridge for at least 1 hour.
• Serving Suggestion: Garnish ea glass with a small cluster of sugared grapes and serve with a crisp cookie (or biscotti).

Steps:

• Put all ingredients in blender and blend until frothy.
• Pour into parfait or Sherry glasses and let stand 2 or 3 hours at room temperature.

Steps:

• Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
• Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
• Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
• When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.