Raspberry Syllabub Recipes

Steps:

• Divide the raspberries between six small glasses.
• Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
• Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Steps:

• Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

Steps:

• Using a vegetable peeler, cut the zest from the lemons. Use a knife to remove any white pith, and cut zest as thinly as possible lengthwise.
• Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
• In the same saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

Steps:

• Coat an 11-by-17-inch baking pan lightly with canola oil; set aside. To make the praline, put sugar in a saucepan with 2 tablespoons water. Stir over medium heat until the sugar has completely dissolved, without boiling. Stop stirring; raise the heat. Boil syrup, tilting and swirling pan, until it turns caramel brown, 2 to 3 minutes.
• Remove from heat, and quickly stir in the nuts. Pour onto prepared baking sheet; set aside to cool. When completely cool, cut the praline into small pieces. Set aside. Praline may be made up to 2 days ahead and kept in an airtight container at room temperature.
• To make the syllabub, place half the berries into a medium bowl, and crush them gently against the side of the bowl with the back of a spoon to release their juices. Sprinkle with 1 tablespoon sugar and 2 tablespoons brandy. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine lemon juice, sherry, and remaining 1/3 cup plus 3 tablespoons sugar, stirring until the sugar has dissolved. With machine on low, trickle in cream. Whisk just until cream holds its shape. Remove bowl from mixer; gently fold in the macerated and remaining fresh berries.
• Sprinkle the praline in the bottom of each glass. Spoon syllabub into glasses. Transfer the glasses to the freezer for at least 2 hours or overnight, until frozen and frosty. Sprinkle each with praline and candied lemon zest. Serve immediately.

Steps:

• Whip cream until it is thick.
• Fold in powdered sugar.
• Place rasperries and water in a pan and allow to "stew" over low heat for a few minutes. Turn off and let cool.
• Whip egg whites 'til stiff peaks form. Fold into cream mixture.
• Gently fold raspberries and wine into cream mixture and spoon into champagne glasses.( Actually, any glass will do).
• Decorate with raspberry and leaf.
• Serve.

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.