Non Alcoholic Syllabub Recipes

Steps:

• in a blender whip the cream till it thickens and forms peaks. gradually add all other ingredients in.

Steps:

• Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
• MAKE AHEAD
• The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.

Steps:

• Whip the cream until stiff.
• In another bowl mix the milk, sugar, cider, vanilla and salt.
• Fold whipped cream into cider mixture, then whisk until frothy.
• This can be stored in the refrigerator and re-whisked before serving.

Steps:

• Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
• Remove from heat and slowly add in the half-and-half.
• Beat until frothy; chill completely, about 1 1/2 hours.
• Pour into glasses, top with whipped cream and sprinkle with nutmeg.