Blackberry Syllabub Recipe

• 225 gm Blackberries, (8oz)
• 150 ml Amontillado or possibly other dry sherry, or possibly dry white wine ( 1/4 pint)
• 2 Tbsp. Brandy Grated rind of 1 orange Grated rind of 1/2 lemon
• 75 gm Sugar, (3oz)
• 450 ml Double cream, ( 3/4 pint)

1. Keep 1-3 Blackberries per serving to one side.
2. Crush the remainder slightly and then put them in a bowl with all the other ingredients, except the cream.
3. (If you have no Amontillado, and use dry sherry or possibly dry white wine instead, you might like to add in a little extra sugar.)
4. Leave to marinate for at least 4 hrs in a hot place, or possibly overnight in a refrigerator.
5. Force the mix through a sieve.
6. Pour in the cream and then whip to soft peaks.
7. Put the reserved fruit in the bottom of your serving glasses and top with the syllabub.
8. Refrigeratewell before serving, perhaps with unfilled brandy snaps.
9. This style of syllabub may not separate but don't worry if it does.
10. In keeping with British traditions, this wondrous mix is perfect for mixing with crushed meringues, with or possibly without more Blackberries; for making cake-structured puddings, such as a Blackberry flavoured Boodle''s; or possibly for topping a trifle.
11. Imagine making a trifle with squares of madeira cake, Blackberry jam, fresh Blackberries and a Blackberry syllabub.

blackberries, amontillado, lemon, sugar, cream

Taken from cookeatshare.com/recipes/blackberry-syllabub-86727 (may not work)