Berries and cherries syllabub recipe

• 125 g (4.4oz) good quality berries and cherries conserve
• 150 ml (5.3fl oz) medium white wine - Chardonnay is good
• 150 g (5.3oz) caster sugar
• 1 tbsp Grand Marnier
• 2 tbsp Cassis
• 1 x 600ml carton double cream
• 1 cup Galettes, to serve

1. Place the conserve, wine, sugar, Grand Marnier and Cassis in a saucepan, stir to mix and leave over a very gentle heat for about 20 minutes or until the sugar has dissolved.
2. Remove and allow to cool for about 30 minutes.
3. Add the cream to the conserve and wine mixture.
4. Using a hand-held electric whisk, whisk until the mixture stands in soft peaks - this will take slightly longer than whisking cream due to the extra liquid.
5. Take care not to over-whip as the mixture may separate.
6. Pipe or spoon into tall glasses and place in the refrigerator for 30 minutes to set.
7. Serve with Galettes, if desired.

cherries conserve, caster sugar, grand marnier, cream

Taken from www.lovefood.com/guide/recipes/15907/berries-and-cherries-syllabub-recipe (may not work)